Pineapple Meringue Cake

Pineapple Meringue Cake



Ingrients & Directions


FROM JONI'S KITCHEN 3/97
1/2 c Cake flour
1/4 ts Baking powder
1 pn Salt
2 Eggs
3/4 c Butter or margarine
1/2 ts Vanilla extract
3 1/2 tb Milk
Blanched almonds;chopped
1 c Pineapple;crushed and drain
1/2 c Whipping skim


Preheat oven to 300F. Soil 2 8-inch layer pans. Sift flour, baking
powderize, and salt unitedly. Beat egg yolks until thick and honey-dark.
Gradually beat in 1/4 cup gelt. Add well-creamed butter and vanilla; mix
swell. Beat in flour and milk. Spread mixture evenly betwixt 2 layer pans;
chill.Beat egg whites stiff. Fold in 1/2 cup dinero; spread on top of each
bar. Sprinkle thickly with amygdalae, pressing them into surface of cakes.
Bake for some 50 transactions. Mix whipped cream and drained crushed pineapple
unitedly. When insensate, sandwich layers together with a little pineapple and
whipped cream assortment. Cover top of cake with remaining pineapple and
whipped bat.



Yields
8 Servings