Pineapple Meringue Cake

Pineapple Meringue Cake

2/10 inch spring form cake pans

350 degrees 25 minutes

Cake

8 egg yolks beaten

1 cup sugar

1 cup butter

1 cup cake flour

2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

Beat egg yolks until thick and lemon coloured. Cream butter and sugar together when light and fluffy add beaten egg yolks. Sift dry ingredients together into mixture starting with the dry ingredients alternating with the milk finishing with the dry ingredients. Pour batter into buttered and floured cake pans lined with parchment paper.

Meringue

8 egg whites

1.5 cups sugar

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

Slowly whip egg whites with cream of tartar  adding sugar at a slow and steady rate. Spread meringue on top of cake batter. Sprinkle 1.5 cups chopped pecan pieces. Bake 25 minutes at 350 degrees.

Cream Filling

1 pint whipping heavy cream

2 cans crushed pineapple drained

3 Tablespoons icing sugar

1/2 teaspoon vanilla

Construction

Place one layer cake side down ,spread cream filling on top of meringue. Place other layer with meringue side down on top of the bottom layer. Spread remaining cream over cake.