Instructions: Spray 9" x 2" (23 cm x 5 cm) round cake pan with cooking spray. Combine brown sugar, 2 Tbsp. (25 mL) corn syrup, and lemon juice. Spread evenly in pan. Arrange pineapple and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder, and salt. In small bowl, whisk sugar and milk together until sugar is almost dissolved. Add egg whites, corn syrup, and vanilla. Mix well. Add to dry ingredients, whisking until smooth. Pour evenly over pineapple. Bake in preheated 350 deg F (180 degree C) oven for 40-45 min, or until toothpick inserted in centre comes out clean. Let stand three minutes, then loosen edges and invert onto serving plate. Remove pan.

Makes about 12 servings.

* Dont substitute all-purpose flour for cake and pastry flour, which is lower in gluten proteins and results in more tender baked goods.

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