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Recipe Pineapple Meringue Cake (Cake)
Home Cooking Recipes
Required Ingredients:
- 1/4 cup butter, softened
- 1/2 cup white sugar
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum flavored extract
- 1/2 cup white sugar
- 1/2 cup chopped pecans
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, drained
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour two 8 inch round pans.
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy.
- Add egg yolks and 1/2 teaspoon vanilla.
- Beat well.
- Stir together flour, baking powder, and salt.
- Add to butter mixture alternately with milk.
- Pour into two 8 inch round cake pans.
- Wash and dry beaters and bowl thoroughly.
- In a large, bowl beat egg whites, 1 teaspoon vanilla, and the rum extract until soft peaks form.
- Gradually add the remaining 1/2 cup sugar.
- Continue beating until stiff peaks form.
- Drop small spoonfuls of meringue over unbaked batter in pans, then carefully spread out to cover.
- Sprinkle pecans over meringue and press lightly into surface.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes.
- Carefully remove from pans.
- Turn cake layers meringue side up and let cool thoroughly.
- About 1 to 2 hours before serving, make the filling: Combine whipping cream, confectioners sugar, and the remaining vanilla.
- Beat until soft peaks form.
- Fold in pineapple.
- Place one layer, meringue side up, on cake plate.
- Spread filling over.
- Place second layer on top with meringue side up.
- Chill 1 to 2 hours.
- Store in refrigerator.
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