Pineapple Meringue Cake

Step 1

Preheat oven to 350 degrees.

Step 2

Sift cake flour, baking powder and salt together. Set aside.

Step 3

Beat egg whites in a bowl until soft peaks form. Add 1 cup sugar gradually, beating constantly until stiff peaks form. Fold in 1 teaspoon vanilla.

Step 4

Beat shortening and 1/2 cup sugar in a mixing bowl until creamy. Add the egg yolks and beat until blended.

Step 5

Add the cake flour mixture and milk alternately to the creamed mixture, mixing well after each addition. Stir in 1 teaspoon vanilla.

Step 6

Spoon the batter evenly into two greased and floured 8-inch cake pans.

Step 7

Spread each with half of the meringue and sprinkle equally with the pecans.

Step 8

Bake for 40 to 45 minutes, or until the cake tests done and the meringue is light brown.

Step 9

Cool in the pans on a wire rack.

Step 10

Run a sharp knife around the edges of the layers and remove to a wire rack.

Step 11

The meringue will often spread or be a little crumbly in texture, do not panic. Just press together with hands to shape if necessary.

FOR THE FILLING

Step 12

Beat the whipping cream in a mixing bowl until soft peaks form.

Step 13

Add the confectioners' sugar and vanilla and mix well.

Step 14

Fold in the pineapple.

TO ASSEMBLE

Step 15

Arrange one cake layer meringue side down on a cake plate, then spread with the filling.

Step 16

Top with the remaining cake layer meringue side up.

Step 17

Chill, covered with plastic wrap, for 2 to 10 hours. The cake and filling will mellow while chilling.