INGREDIENTS
* 1/2 cup butter, softened
* 1-1/4 cups sugar, divided
* 4 eggs, separated
* 1 teaspoon vanilla extract
* 1/2 cup plus 2 tablespoons all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 cup milk
* 3/4 cup chopped walnuts
* FILLING:
* 1 cup heavy whipping cream
* 1/4 teaspoon vanilla extract
* 1 can (8 ounces) crushed pineapple, well drained
SERVINGS 10-12
CATEGORY Dessert
METHOD Baked
PREP 30 min.
COOK 20 min.
TOTAL 50 min.
DIRECTIONS
In a small mixing bowl, cream butter and 1/2 cup sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spread batter over the bottom of two greased and floured 9-in. round baking pans (batter will be about 1/4 in. thick); set aside.
In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over batter; sprinkle with walnuts.
Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool in pans for 5 minutes; loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove cakes from pans; cool completely, meringue side up, on wire racks.
In a chilled mixing bowl, beat the cream and vanilla until stiff peaks form. Fold in pineapple. Transfer one cake layer to a serving plate, meringue side up. Carefully spread filling over meringue; top with the remaining cake layer. Store in the refrigerator. Yield: 10-12 servings.
