Pineapples are a traditional symbol of southern hospitality. When you make this cake, be prepared for guests–they will all come running!
-4 egg whites, extra large (Save 2 of the yolks to use in filling)
-2 cups + 2 Tbl. sugar
-1/2 cup soft butter
-1 and 3/4 cups plain flour, stir with fork before measuring
-2 and1/4 tsp. baking powder
-3/4 tsp. salt
-2/3 cup, minus l Tbl. milk
-1 tsp. vanilla extract
-2 extra large eggs, stirred together
-1/4 cup slivered blanched almonds
-1/4 cup sugar
-1 Tbl. all-purpose flour
-dash of salt
-2 egg yolks, stirred together
-2/3 cup milk
-1 Tbl. Butter
-8-ounce can of crushed pineapple, thoroughly drained of juice
Preheat oven to 350 degrees. Grease 2, 9 inch round cake pans with vegetable shortening and dust with flour. Cut wax paper to fit bottoms of cake pans. Grease both sides of wax paper. Line each pan with the greased wax paper after they have been greased and floured.
Mix meringue: Beat 4 eggs whites until foamy. Gradually add 1 cup of the sugar. Beat until stiff peaks are formed. Set aside.
Prepare batter: Cream butter lightly. Stir together remaining sugar with the flour, baking powder, and salt. Add mixture to butter and stir with spatula. Add milk and vanilla. Mix with spatula until flour mixture is damp. Beat at low speed, 2 minutes. Add eggs and beat 1 minute longer. (Do not overbeat.)
Baking: Divide batter between the two cake pans and spread out evenly. On the batter, spoon the meringue dividing it between the two pans. Carefully spread the meringue with a spatula to within 3/8 to ½ inch from the edge of the pan. Sprinkle the almonds on the meringue. Bake at 350 for 30 to 35 minutes, until meringue begins to lightly brown.
Cooling: Cool baked layers in pans 5 minutes. With a sharp knife cut around edge of cake in pans, place a plate on top of each layer, turn out, peel off wax paper. With another plate flip each layer back over. Set layers aside to cool.
Filling: In top of double boiler, combine sugar, flour, milk, egg yolks. Cook until thick. Remove from heat. Add butter and pineapple. Stir together, set aside to let cool completely.
Spread all of pineapple filling on top of one layer. Top with second layer and cover sides with whipped, whipping cream. (1 pint of heavy whipping cream, beat to soft peaks, add 1 to 2 Tbl. granulated sugar, beat until stiff peaks.) Refrigerate cake. Serve when cooled/chilled.
Submitted by: Gloria