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Mix the butter and sugar until smooth and creamy.
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Add the egg yolks one by one, mixing well.
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Add the flour slowly, mixing well.
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Add the cornstarch, mix well.
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Add the milk and mix until all is combined.
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Transfer to a clean bowl and set aside.
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Beat the egg whites until soft peaks form, fold the egg whites into the batter.
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Pour the batter over the prepared pan.
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Sprinkle the top of the batter with sugar.
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Place in the preheated 375°F oven, for 35 minutes or until a toothpick comes out clean.
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Let it cool completely.
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Use a rubber spatula or knife; loosen the cake from the side of the pan.
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Flip over onto a cake stand or plate.
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Allow gravity to let the cake "fall" on the plate. If any pineapple has stuck to the pan, patch it back together.
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Let it cool completely before serving.
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Cover and store in refrigerator.