Post by chief_cook2 on Jul 25, 2005 13:51:14 GMT -6
1 cup sifted flour
1 tsp. baking powder
6 eggs, separated
1 cup sugar
1 can (1 lb. 4 oz.) crushed pineapple, very well drained
Whipped Cream Frosting (below)
Sift the flour and baking powder together. Place egg whites in a large bowl. Beat until foamy. Gradually add sugar while beating and beat until stiff. Add egg yolks, one at a time, beating well after each addition. Carefully fold in sifted dry ingredients, a few tablespoons at a time. Turn into two 9-inch layer pans which have been lined with waxed paper. Bake at 350 degrees for 20 to 25 minutes, or until cake springs back when touched with a finger. Loosen cake from sides of pans. Turn out on cake racks. Immediately remove paper. Cool. Spread one layer with Whipped Cream Frosting, using about 2/3 cup. Over this, spread the crushed pineapple. Top with remaining layer. Spread remaining frosting over cake. Refrigerate.
Whipped Cream Frosting
1 pint heavy cream
1/4 to 1/2 cup sugar
1/2 tsp. vanilla
Beat the heavy cream until fluffy. Gradually add the sugar while beating. Stir in the vanilla.