1/2 cup shortening
2 1/2 cups sifted cake flour
1/2 t. salt
1/2 cup pineapple juice
1 t. vanilla
1 1/3 cups sugar
2 1/2 t. baking powder
3 egg whites, whipped
1/2 cup water
Cream the shortening with the sugar. Add the mixed dry ingredients alternately with the liquid. Fold in the beaten egg whites. Bake in two 8" pans at 325 for 35-40 minutes. Cool on rack
Pineapple Filling:
1/2 cup pineapple juice
34/ cup sugar
3 T. cornstarch
1 T. butter
3/4 cup crushed pineapple
1/4 t. salt
1 T. lemon juice
Cook all ingredients except the lemon juice and butter in a double boiler, for about 15 minutes. Add lemon juice and butter last. Beat well. Cool before spreading between cake layers.
Ice top and sides with 7 Minute Icing or White Mountain Frosting:
White Mountain Frosting:
1/2 cup sugar
1/4 cup light corn syrup
2 T. water
2 egg whites
1 t. vanilla
Mix sugar, corn syrup and water in saucepan. Cover and heat to rolling boil over medium heat. Unvocer and boil rapidly to 242 F. on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed.
While mix boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form.
Notes: This recipe is from The State Fair Blue Ribbon Cookbook prize winning recipes by Opal M. Hayes 1976.
When I made this cake I halved the ingredients of the cake. I then split the one 8" cake into two. I filled it with almost the whole recipe of filling. Then I frosted it with the White Mountain Icing because I do not have a hand held mixer which is what you need for the 7 Minute Icing recipe in Opal's book. I used Betty C rocker's Old Fashioned Cookbook, 1990, for the White Mountain Frosting. I was happy to find that recipe that called for lesser amounts of sugar and resulted in just the right amount of icing for the half a cake recipe. This is the cake I made for Randy.
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