Recipe - Pineapple Meringue Cake

FROM JONI'S KITCHEN 3/97
One half cup Cake flour
One fourth teaspoon Baking powder
1 pn Salt
2 Eggs
Three fourths cup Butter or margarine
One half teaspoon Vanilla extract
3 One half tablespoon Milk
Blanched almonds;chopped
1 cup Pineapple;crushed and drain
One half cup Whipping cream

Preheat oven to 300F. Grease 2 8inch layer pans. Sift flour, baking
powder, and salt together. Beat egg yolks until thick and honeycolored.
Gradually beat in One fourth cup sugar. Add wellcreamed butter and vanilla; mix
well. Beat in flour and milk. Spread mixture evenly between 2 layer pans;
chill.Beat egg whites stiffly. Fold in One half cup sugar; spread on top of each
cake. Sprinkle thickly with almonds, pressing them into surface of cakes.
Bake for about 50 minutes. Mix whipped cream and drained crushed pineapple
together. When cold, sandwich layers together with a little pineapple and
whipped cream mixture. Cover top of cake with remaining pineapple and
whipped cream.

Source: 1982 Edition of The Encyclopedia of Creative Cooking.
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Feb 3, 1998