Recipe: Pineapple Meringue Cake

This recipe is from Country Living and credited to Gail MaFarlane.

Pineapple Meringue Cake

Makes 16 servings

1 cup sifted cake flour
2 teaspoons baking powder
1/8 teaspoon salt
cup unsalted butter, softened
1 cups granulated sugar
4 large eggs, separated
3 teaspoons vanilla extract
5 Tablespoons milk
cup finely chopped pecans
1 cup heavy cream
2 teaspoons confectioners' sugar
1 2/3 cups drained crushed pineapple

Make the cake:
Heat oven to 350 degrees F. Butter the bottoms of two 8-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside. Sifted the cake flour, baking powder, and salt together. Set aside. Beat the butter and cup granulated sugar together, using a mixer set on medium-high speed, until fluffy. Add the egg yolks and beat until combined. Reduce mixer speed to low, add 1 teaspoon vanilla, the flour mixture, and milk and beat until the batter is smooth. Divide the batter between the prepared pans and set aside. Beat the egg whites in a large clean bowl, using a mixer set on medium-high speed, until thick and triple in volume. Add 1 teaspoon vanilla and gradually add the remaining 1 cup of granulated sugar. Increase speed to high and beat until stiff peaks form. Spread the meringue over the batter in the pans and sprinkle with pecans. Bake until golden and a wooden skewer inserted into the cake comes out clean-30-40 minutes. Cool cakes completely, in their pans, on a wire rack.

Assemble the cake:

Beat the heavy cream, confectioners' sugar and remaining 1 teaspoon vanilla together to stiff peaks. Fold in the pineapple. Place one cake layer-meringue-side down -on a cake plate. Spread the cream filling over the cake and top with the remaining layer-meringue-side up. Refrigerate until ready to serve.