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A luscious layered cake, with whipped cream and pineapple filling in between.
Yield: Serves 8.
- 1/2 cup shortening
- 1/2 cup sugar
- 4 egg yolks, well beaten
- 1/2 cup sifted cake flour
- 1/4 cup milk
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts
- 1/2 pint heavy cream
- 1 can (8 ounces) crushed pineapple, drained
Cream shortening and 1/2 cup sugar together. Add egg yolks and blend. Add 1/2 cup cake flour alternately with milk. Sift together 2 tablespoons flour, baking powder, and salt, and blend thoroughly into shortening mixture. Pour into 2 greased and floured round 9-inch springform pans.
Beat whites until frothy. Sift in 3/4 cup sugar gradually, beating until stiff. Blend in vanilla. Spread meringue on top of each layer. Sprinkle with nuts. Bake at 325 degrees F for 20 to 25 minutes. Remove from pans and cool. Whip cream and fold in pineapple. Spread between layers, with meringue on top and bottom.
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