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.