Author
Trudy Templin
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| ½ cup | Sugar |
| 4 | Egg Yolks, Beaten |
| ¼ cup | Butter |
| Pinch | Salt |
| 1 tsp | Vanilla Extract |
| 5 Tbsp | Milk |
| 1 tsp | Baking Powder |
| 1 cup | Flour |
| 4 | Egg Whites |
| 1/2 cup | Sugar |
| Pinch of Salt | |
| Few Nuts (for sprinkling) |
Filling
Instructions
Cake Instructions:
- Cream Butter & Sugar (the initial ½ cup).
- Add Beaten Egg Yolks, Salt, & Vanilla.
- Add Milk and the Flour/Baking Powder mixture alternately. Makes a stiff batter.
- Separately, beat 4 Egg Whites until stiff. Add a pinch of salt to whites. Beat egg whites with 1/2 cup Sugar.
- Cover Cake with Egg Whites.
- Sprinkle with a Few Nuts.
- Bake in a 325°F oven for 35 to 40 minutes, until meringue is set.
Filling Instructions:
- Cook Pineapple and Sugar (½ cup each) until it thickens.
- Cool completely.
- Spread between layers. (You can use any filling - some use custard).
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