Meringue Cake
By Yankee Magazine|Dec 04 2007|
A luscious layered cake, with whipped cream and pineapple filling in between.
Yield
Serves 8.
Ingredients
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
Instructions
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.
