Serves 12 to 16
Ingredients:
6 eggs, separated
½ cup cold water
1½ cups granulated sugar
½ teaspoon vanilla
½ teaspoon fresh lemon juice
1½ cups cake flour
¼ teaspoon salt
¾ teaspoon cream of tartar
2 cups whipping cream
¼ to 1/3 cup powdered sugar, plus more to decorate
20-ounce can crushed pineapple, drained until almost dry
Maraschino cherry
Directions:
- Heat oven to 350 degrees. Grease and flour two round cake pans and a 9-by-13-inch cake pan.
- Using an electric mixer, beat the six egg yolks until thick and lemony. Add cold water and beat until thick. Add the granulated sugar, vanilla and lemon juice and beat until incorporated.
- Gradually fold the cake flour and salt into the egg yolk mixture and set aside.
- In a medium bowl, beat the six egg whites until foamy. Add cream of tartar and beat until moist, glossy and stiff. Fold the egg whites gently into the yolk-sugar mixture.
- Pour the batter into the prepared cake pans and bake for 25 to 30 minutes. Turn cake pans upside down to cool for a few minutes, then remove cakes to cool on racks.
- In a medium bowl, beat whipping cream and powdered sugar until thick. Stir in crushed pineapple.
- Place a round cake layer on a serving plate and spread the top with a layer of pineapple whipped cream. Top it with the second round layer. Frost the cake sides and top with pineapple whipped cream.
- Cut the rectangular cake into ½-inch cubes and place all over the cake, pushing them into the whipped cream. Sift powdered sugar over the cake. Top with a maraschino cherry and serve immediately or refrigerate until serving.
— Contributed by Susan Meyer