Name: Pineapple Meringue Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1-1/4 cups sugar, divided -; 4 eggs, separated -; 1 teaspoon vanilla extract -; 1/2 cup plus 2 tablespoons all-purpose flour -; 1 teaspoon baking powder -; 1/4 teaspoon salt -; 1/4 cup milk -; 3/4 cup chopped walnuts -; Filling: -; 1 cup heavy whipping cream -; 1/4 teaspoon vanilla extract -; 1 can (8 ounces) crushed pineapple, well drained -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Meringue Cake

1. 1/2 cup butter, softened -

2. 1-1/4 cups sugar, divided -

3. 4 eggs, separated -

4. 1 teaspoon vanilla extract -

5. 1/2 cup plus 2 tablespoons all-purpose flour -

6. 1 teaspoon baking powder -

7. 1/4 teaspoon salt -

8. 1/4 cup milk -

9. 3/4 cup chopped walnuts -

10. Filling: -

11. 1 cup heavy whipping cream -

12. 1/4 teaspoon vanilla extract -

13. 1 can (8 ounces) crushed pineapple, well drained -

How to cook deliciously - Pineapple Meringue Cake

1. Stage

In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread batter over the bottom of two greased and floured 9-in. round baking pans (batter will be about 1/4 in. thick); set aside.

2. Stage

In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over batter; sprinkle with walnuts.

3. Stage

Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool in pans for 5 minutes; loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove cakes from pans; cool completely, meringue side up, on wire racks.

4. Stage

In a small bowl, beat cream and vanilla until stiff peaks form. Fold in pineapple. Transfer one cake layer to a serving plate, meringue side up. Carefully spread filling over meringue; top with the remaining cake layer. Store in the refrigerator.