Pineapple Meringue Cake

• 1 cup sifted cake flour
• 2 tsp baking powder
• 1/8 tsp salt
• 4 large eggs, separated
• 1-1/2 cups sugar
• 2 tsp vanilla
• 1/2 cup shortening
• 5 Tbsp milk
• 3/4 cup chopped pecans
• Pineapple Cream Filling

Resift flour with baking powder and salt. Beat egg whites to soft peaks. Gradually beat in 1 cup sugar, continuing to beat until stiff. Fold in 1 tsp vanilla. Set aside. Cream shortening well with remaining 1/2 cup sugar. Beat in egg yolks. Blend in flour mixture alternately with milk. Stir in remaining teaspoon vanilla. Divide batter between two greased and floured 8-inch layer cake pans. Top each with half the meringue and sprinkle with pecans. Bake in moderate oven, 350 degrees, about 40-45 minutes until cake tests done. Remove from oven to cool in pans. Loosen edges with small spatula and turn out. Place 1 layer, meringue side down on serving plate and spread with Pineapple Cream Filling. Top with second layer, meringue side up. Refrigerate until serving time.

Yield: About 12 servings

Pineapple Cream Filling: Drain a 13½-oz can crushed pineapple well. Beat 1 cup whipping cream with 1½ tsp powdered sugar and ¼ tsp vanilla until stiff. Fold in crushed pineapple.