Pineapple Meringue Dessert Cake
|Cake flour||1⁄2 Cup (8 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Milk||3 1⁄2 Tablespoon|
|Blanched almonds||1⁄2 Cup (8 tbs), chopped (Adjust Quantity As Needed)|
|Drained crushed pineapple||1 Cup (16 tbs) (No.1 Can)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Preheat oven to 300Â°F.
Grease 2 (8-inch) layer pans.
Sift flour, baking powder, and salt together.
Beat egg yolks until thick and honey-colored.
Gradually beat in 1/4 cup sugar.
Add well-creamed butter and vanilla; mix well.
Beat in flour and milk.
Spread mixture evenly between 2 layer pans; chill.
Beat egg whites stiffly.
Fold in 1/2 cup sugar; spread on top of each cake.
Sprinkle thickly with almonds, pressing them into surface of cakes.
Bake for about 50 minutes.
When cold, sandwich layers with a little pineapple and whipped cream mixed together.
Cover top with remaining pineapple and whipped cream.