Beat butter and brown sugar until light and fluffy;

Pineapple upside down cake. Put the soft brown sugar and 60g/2oz. 1 cup sifted cake flour. 3 large eggs, separated, room temperature.

Place a rack in middle of oven and preheat to 350°. A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year. Candied red cherries or maraschino cherries.

Beat on medium speed for 2 minutes. Butter the sides of a deep 20cm/8in cake tin. 75g total weight) 100 grams plain flour.

1/2 cup (106g) light brown sugar, firmly packed. Butter (for greasing) 2 tablespoons sugar. Beat egg yolks until lightened and thick.

Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Heat oven to 180c/160c fan/gas 4. Ice cream, or whipped cream, to serve.

1 (20 ounce) can sliced pineapple. Web make the sugar topping: I love this cake because it’s fast and easy to make, and it always turn out supremely moist, springy, and fluffy thanks to the buttermilk, sour cream, and oil.