* Exported from MasterCook II * Mandarin Up-Side-Down Cake Recipe By : Val Serving Size : 12 Preparation Time :0:20 Categories : Cakes Up-Side-Down Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 mandarins 185 grams butter -- cut into 1" squares 1/2 cup brown sugar 1/2 cup caster sugar 2 large eggs 1/2 teaspoon vanilla essence 1 cup self raising flour 1/2 cup plain yogurt pinch of salt Preheat oven to 180C and grease a 25cm cake tin thoroughly. Peel and divine the mandarins into segments and make sure there are no thready bits. Melt 60 grams of the butter with brown sugar and when the sugar has melted pour into the tin evenly as you can because the sugar mix will set almost immediately and arrange the mandarins on top of the sugar. Cream the remaining butter with caster sugar until light and fluffy. Separate the eggs and add the yolks and vanilla, beat then mix in the yogurt. Beat the whites until they form stiff peaks. Sift half the flour and salt into the creamed mixture, then half the egg whites and fold through, then the rest of the flour and the egg whites; it is a stiff mixture. Put little bits of the mixture into the pan; don't disturb the fruit. Carefully put the rest of the mixture in and bake for 45 minutes or until firm to touch in the centre. Rest for 2 minutes, run a knife around the edge otherwise the caramel will stick like glu to the edges. Use a sharp serrated knife to cut through the cake so it will cut cleanly through the fruit without tearing the segments. - - - - - - - - - - - - - - - - - -