Pineapple Meringue Cake

1 C flour, sifted

2 t baking powder

⅛ t salt

4 eggs, separated

1 ½ C sugar

2 t vanilla

½ C shortening

5 T milk

¾ C finely chopped pecans

Pineapple cream filling

∙ Preheat oven to 350'.

∙ Grease and flour 2 9" round cake pans.

∙ Sift flour, baking powder and salt and set aside.

∙ Beat egg whites in medium size bowl till foamy.

∙ Gradually beat in 1 C of the sugar till meringue forms stiff peaks.

∙ Add 1 t of the vanilla.

∙ In a separate bowl, beat shortening and add remaining sugar till smooth.

∙ Beat in egg yolks and beat in flour mixture alternating with milk.

∙ Stir in remaining vanilla.

∙ Divide batter evenly between prepared cake pans.

∙ Top each with half the meringue.

∙ Sprinkle with pecans.

∙ Bake for 25-30 minutes or till meringue is golden.

∙ Carefully loosen cake layer from edge of pan with small knife.

∙ Carefully turn out onto cloth covered wire rack.

∙ Invert onto another wire rack, meringue side up and let cool.

∙ Repeat with second layer.

∙ Place one layer meringue side down on serving plate.

∙ Spread with pineapple cream filling.

∙ Top with second layer, meringue-side up.

∙ Refrigerate several hours.

∙ Pour 2 cans (8 oz each) crushed pineapple into strainer, draining very well.

∙ Press dry with paper towel.

∙ Beat 1 C heavy cream with 1 ½ t powdered sugar and 2 t vanilla till stiff.

∙ Fold in crushed pineapple.