Chinese Pineapple Steamed Sponge Cake - cooking recipe

Ingredients

1 can sliced pineapple in syrup
5 eggs, separated (at room temperature)
3/4 c. packed brown sugar
1 tsp. pure vanilla extract
1 1/4 c. sifted all-purpose flour
1 Tbsp. cornstarch
pinch of salt
about 2 c. water

Preparation

Drain pineapple; reserve 1/4 cup syrup.
Pat slices dry with paper towel.
Line bottom of 8-inch spring-form pan with wax paper. Arrange pineapple on bottom.
Beat egg yolks with syrup, sugar and vanilla on high speed of electric mixer, about 5 minutes until light and fluffy.
Slowly mix in flour, cornstarch and salt.
Beat egg whites until stiff peaks form.
Fold 1/2 the egg whites into batter with wire whisk.
(Batter will be stiff.)
Fold in remaining egg whites until thoroughly blended.
Pour into prepared pan.
Tap pan to remove air bubbles.
Cover with foil, forming dome to allow cake to rise.
Bring water to a boil in wok.
Set cake on steamer rack.
Cover and steam 35 minutes or until done.
Turn upside-down and cool.
Remove waxed paper.