| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Cake flour, sifted |
| 1/2 |
t |
Salt |
| 2 1/2 |
c |
Sugar |
| 2 |
t |
Vanilla |
| 4 |
t |
Baking powder |
| 1 |
c |
Butter or shortening |
| 1 1/2 |
c |
Milk |
| 6 |
|
Egg whites |
| 1 |
|
Can crushed pineapple |
| 2 |
T |
Flour |
| 2 |
|
Egg yolks |
| 2 |
c |
Sugar |
| 2 |
|
Egg whites, unbeaten |
| 5 |
T |
Water |
| 1 |
t |
Vanilla |
| 1 1/2 |
c |
Sugar |
| 1 1/2 |
t |
White Karo syrup |
|
|
minutes. |
INSTRUCTIONS
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
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. Recipe by: Ruby Payne Posted to Bakery-Shoppe Digest V1 #207 by
Pamela Morrisson <pmorrsn@wnm.net> on Aug 29, 1997
A Message from our Provider:
“Lonely? No one understands like Jesus”