Pineapple Meringue Cake
Ingredients
- 1/2 cup shortening
- 1 1/2 cups sugar, divided
- 4 eggs, separated
- 1 cup cake flour
- 2 tbls. baking powder
- 1/2 tsp. salt
- 2 1/4 tsps. vanilla, divided
- 5 tbls. milk
- 3/4 cup chopped nuts
- 1 cup heavy cream, whipped
- 1 cup drained crushed pineapple
- 1 1/2 tsps. powdered sugar
Directions
1. Grease and flour 2 (9-inch) round layer cake pans. Heat oven to 350 degrees.
2. Cream shortening and 1/2 cup sugar. Add egg yolks and mix thoroughly. Add cake flour, which has been sifted with baking powder and salt, alternately with 1 teaspoon of vanilla and 5 tablespoons milk. Spoon into prepared cake pans.
3. Make meringue topping by beating egg whites until stiff, adding 1 cup of sugar, a little at a time. Continue beating until all sugar has been used. Add 1 teaspoon vanilla.
4. Spread meringue on each unbaked cake layer. Sprinkle each layer with nuts. Bake in preheated oven for 20-30 minutes. Allow to cool, then carefully remove from pans.
5. Make pineapple filling by combining whipped cream, crushed pineapple, powdered sugar and ø teaspoon vanilla.
6. Place one cake layer, meringue-side-down on cake plate and spread all of the pineapple filling on top. Place the second cake layer, meringue-side-up, on top. Refrigerate until ready to serve.
