Pineapple Meringue Cake

By gaster16

1 cup cake flour,sifted
2 teaspoons baking powder
1/8 teaspoon salt
4 eggs,separated
1-1/2 cups sugar, divided
2 teaspoons vanilla, divided
1/2 cup vegetable shortening
5 tablespoons milk
3/4 cup finely chopped pecans
Pineapple cream filling

Ingredients

• 1 cup cake flour,sifted
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 4 eggs,separated
• 1-1/2 cups sugar, divided
• 2 teaspoons vanilla, divided
• 1/2 cup vegetable shortening
• 5 tablespoons milk
• 3/4 cup finely chopped pecans
• Pineapple cream filling
• Ingredients for Pineapple cream filling
• 2 8oz cans crushed pineapple
• 1 cup heavy cream
• 1 1/2 teaspoons confectioners' sugar
• 2 teaspoons vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour two 9inch round layer cake pans. Sift flour, baking powder and salt onto wax paper. Beat egg whites in medium bowl until foamy; Gradually beat in 1 cup of sugar until meringue forms stiff peaks. Add 1 teaspoon vanilla. Beat shortening and remaining sugar in medium bowl until smooth;beat in egg yolks; beat in flour mixture alternately with milk. Stir in remaining vanilla.Divide batter evenly between prepared cake pans. Top each with half the meringue. sprinkle with pecans. Bake for 25 to 30 minutes, or until wooden pick inserted into cake comes out clean and meringue is golden. carefully loosen cake layer from edge of pan with small knife;carefully turn out onto cloth-covered wire rack. Invert onto another wire rack,meringue-side up;cool. Repeat with second layer. Place one layer meringue side down on the serving plate. Spread with cream filling.Top with second layer, meringue side up. Refrigerate several hours or overnight.

Pineapple Cream Filling

Pour crushed pineapple into strainer. Drain very well. Press dry with paper towels. Beat heavy cream with sugar and vanilla until stiff. Fold in crushed pineapple.