4 c Cake flour; sifted
1/2 ts Salt
2 1/2 c Sugar
2 ts Vanilla
4 ts Baking powder
1 c Butter or shortening
1 1/2 c Milk
6 Egg whites
FILLING
1 lg Can crushed pineapple
2 tb Flour
2 Egg yolks
2 c Sugar
FROSTING
2 Egg whites; unbeaten
5 tb Water
1 ts Vanilla
1 1/2 c Sugar
1 1/2 ts White Karo syrup
Cake: Sift flour once, measure and add baking powder and salt. Sift three
more times. Cream shortening or butter and sugar until light. Add flour
alternately with milk in small amounts, beating after each addition.Add
vanilla. Beat egg whites until they stand in moist peaks, stir in well.
Bake im 4 greased pans in moderate oven, 375 degrees for 25 minutes.
Filling: Mix sugar and flour together. Beat yellows of eggs well. Add sugar
and flour mixture, then add drained crushed pineapple. Cook in double
boiler until mixture is thick. Cool and spread between cake layers. Let
stand several hours before frosting the cake.
Frosting: Combine egg whites, sugar, karo, and water in top of double
boiler, beating with portable mixer until mixed. Place over rapidldy
boileing water. beat constantly with egg beater and cook 7 minutes (or
more) until frosting will stand in peaks. Remove from boiling water, add
vanilla and beat until thick enough to spread on tops and sides of cake.
NOTES : Do not make frosting in aluminum pan because it will be grey.
Yields
1 Servings