5 egg yolks 5 egg whites
1 cup sugar 1 tsp cream of tartar
½ cup milk ½ tsp vanilla
1⅓ cup flour 10 drops or ¼ tsp vinegar
1 tsp cream of tartar ½ cup flour
½ tsp soda ¾ scant cup of sugar
1 tsp vanilla
Pineapple Filling Frosting
2 tbsp butter 1 egg white
½ cup sugar ¾ cup sugar
1 heaping tbsp flour 5 tbsp water
1 egg 12 marshmallows
1 cup crushed pineapple, including juice
For
Upper and Lower Layers: Beat egg yolks stiff and creamy; add sugar a little at
a time. If too stiff add a little milk (but just a little), beat and add the balance
of the milk and continue to beat. Add
flour sifted with cream of tartar and soda.
Add vanilla. The batter will be thin. Pour in two cake pans and bake in medium
oven. Each layer should be over 1½ inches
high.
For
Middle Layer: Beat egg whites until half done, add cream of tartar
and vanilla and vinegar. Beat this mixture until stiff but not
dry. Sift flour and sugar six or seven
times and fold in the mixture, but do not beat.
Pour in cake pan and bake in a medium oven.
For
Pineapple Filling: Mix butter, sugar,
flour, and egg in a sauce pan and add crushed pineapple, juice and all. Stir over slow fire until it thickens like
cream. Cool and spread on layers of
cake. I usually add yolk from the egg
for frosting to the pineapple custard.
For
Frosting: Put egg white, sugar, and water in a double
boiler. Beat seven minutes with a Dover
beater and add marshmallows.
