Pineapple and Ginger Upside-Down Cake

Ingredients

• Topping
• 2 tablespoons (25g) butter
• ⅓ cup (80g) brown sugar
• ½ pineapple—peeled, cored, sliced and cut into pieces
• Cake Batter
• 2 sticks (225g) soft butter, plus extra for greasing
• 1 cup (200g) superfine sugar (see note after step 5)
• 4 large eggs, separated
• 1½ tablespoons (20g) grated fresh ginger
• 1 teaspoon pure vanilla extract
• 1¾ cups (220g) all-purpose flour
• ½ teaspoon salt
• 2¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ cup plus 1 tablespoon (100ml) whole milk
• Ice cream, to serve