Bitsy's Kitchen
Pineapple Meringue Cake
1 cup sifted flour
2 tsp. baking powder
1/8 tsp. salt
4 eggs, separated
1 1/2 cups sugar
1 tsp. vanilla
1/2 cup vegetable shortening
5 Tbsp. milk
3/4 cup finely chopped pecans
Pineapple Cream Filling (recipe below)
Preheat oven to 350° F. Grease and flour two 9" layer cake pans.
Sift together flour, baking powder and salt. Beat egg whites until foamy; gradually beat in 1 cup of sugar until meringue forms stiff peaks. Add 1 tsp. vanilla. Set aside.
Beat shortening and remaining sugar, add egg yolks and fold in flour alternately with the milk. Divide batter between pans and top each with half the meringue. Sprinkle with pecans. Bake 25 - 30 min. until the meringue is golden. Remove from pans and cool on a rack, meringue sides up.
Place one layer, meringue side down , on a serving dish, spread with filling, and cover with second layer, meringue side up.
Serves 12.
Pineapple Cream Filling:
16 oz. crushed pineapple
1 cup heavy cream
1 1/2 tsp. confectioner's sugar
1 tsp. vanilla
Drain juice from pineapple and press dry with paper toweling. Beat cream with confectioner's sugar and vanilla until stiff. Gently fold in pineapple and fill cake layers.