TORTA DE PIÑA - VOLTEADA Tierna Esponjosa Deliciosa con Piña y Caramelo Increíble y Fácil de Hacer

A tender and delicious cake, especially with pineapple and its caramel topping that everyone loves. It's a pleasure to eat and savor its exquisite and smooth flavor. Very easy to make, don't miss this recipe! INGREDIENTS: FOR THE CAKE: 2 cups all-purpose flour = 280g = 14 tablespoons 1 cup sugar = 220g = 12 tablespoons 4 eggs (separated) 1 tablespoon baking powder = 20g 1/2 cup oil = 125ml = 10 tablespoons 1/2 cup milk = 125ml = 10 tablespoons 1 pinch of salt 1 teaspoon vanilla extract 1 can sliced ​​pineapple in syrup = 830g 9-inch diameter cake pan with or without a bundt pan, greased and lined with greased parchment paper. FOR THE CARAMEL: 8 tablespoons of sugar = 150 g 8 tablespoons of hot water = 75 ml PREPARATION: Drain the pineapple; we don't need the syrup. Heat a pan, add the sugar, and let it melt, watching carefully. Gradually add the hot water. Once all the sugar has dissolved and the caramel has turned a caramel color, remove from the heat and carefully pour it into the mold. Arrange the pineapple slices evenly over the bottom of the mold. Set aside. Preheat the oven to 180°C (350°F). Sift the flour and mix with the baking powder and salt. Set aside. Beat the egg whites until stiff peaks form. Set aside. In another bowl, beat the egg yolks with the sugar. Add the oil, milk, and vanilla extract. Beat for 1 minute until well combined. Add the beaten egg whites gradually to the mixture and whisk gently until you have a smooth batter. Pour the batter into the pan and bake at 180°C (350°F) for 45 to 60 minutes, depending on your oven, or until a toothpick inserted into the center comes out clean. Remove from the oven. Unmold while still warm so the caramel doesn't harden and ruin everything. Let it cool completely and enjoy!