- Serves: 4-6
- Cook Time: 30 minutes
- Prep Time: 25 minutes plus cooling
- Effort: medium
- 100 g butter, softened
- 100 g caster sugar
- 4 egg yolks, lightly beaten
- 70 g plain flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 60 ml milk
For the meringue:
- 4 egg whites
- 110 g caster sugar
- 1 tsp vanilla extract
For the filling:
- 250 ml double cream
- 1 heaped tbsp icing sugar
- 250g chopped pineapples, or drained, crushed tinned pineapple
- 1/2 tsp vanilla extract
1. Preheat the oven to 170°C/gas 3. Line the base of two 20cm loose-based cake tins with non-stick baking parchment and butter the sides.
2. First make the cake. In a mixing bowl, using a wooden spoon, cream together the butter and sugar until light and fluffy.
3. Once light and fluffy, beat in the egg yolks one by one.
4. Sift the flour with the baking powder and salt. Beat half into the butter and egg yolk mixture, followed by half the milk, then repeat with the remaining.
5. Divide the cake mixture between the two lined cake tins and bake for 15 minutes.
6. Meanwhile, make the meringue. Whisk the egg whites in a bowl until they form stiff peaks.
7. Add the sugar a tablespoon at a time, whisking it in thoroughly between each addition, until the mixture is glossy and thick. Whisk in the vanilla extract.
8. Remove the half-baked cakes from the oven and top them with the meringue. Return to the oven and cook for a further 15 minutes or so.
9. Remove from the oven, allow to cool, and then remove from the cake tins.
10. To make the filling, whisk the cream and icing sugar until thick but still a little floppy. Fold in the pineapple and the vanilla extract.
11. Put one of the cooled cakes, meringue side-down on a serving plate. Spread with the filling, then top with the second cake, meringue-side up. Serve at once.
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