Ingredients
1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
4 eggs, separated
1 teaspoon vanilla extract
10 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
3/4 cup chopped walnuts
FILLING:
1 cup whipping cream
1/4 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, well drained
Directions
In a small mixing bowl, cream butter and 1/2 cup sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. 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.
In another mixing 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. Bake at 350 degrees F 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.
In a chilled mixing bowl, beat the 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.
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