This is a cake I’ve made many times.
I found the recipe in a magazine I was given. I thought the pictures were interesting so I made it. The result made it a keeper.
It looks fancy. It’s not too hard to make. It uses pecans!
The meringue adds just the right amount of sweetness to pair with the milder pineapple cream.
I’m frequently asked to make this cake by people who’ve tried it in the past.
Recipe! Pineapple Meringue Cake
CAL/SERV: 283
YIELDS: 16
INGREDIENTS
1 c. sifted cake flour
2 tsp. baking powder
tsp. salt
1/2 c. unsalted butter
1 1/2 c. granulated sugar
4 large eggs
3 tbsp. vanilla extract
5 tbsp. milk
3/4 c. pecans
1 c. heavy cream
2 tsp. confectioners’ sugar
1 c. crushed pineapple
DIRECTIONS:
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.
Sift the cake flour, baking powder, and salt together. Set aside.
Beat the butter and 1/2 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 to 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.
Source: Country Living