A luscious layered cake, with whipped cream and pineapple filling in between.
Cream shortening and ½ cup sugar together. Add egg yolks and blend. Add ½ 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 ¾ 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.