Pineapple Layer Cake

Ingredients

• half a pound of butter
• half a pound of castor sugar
• the yolks of five eggs
• six ounces of flour
• two ounces of cornflour
• a tea-spoonful of baking powder
• a tea-spoonful of essence of vanilla
• two table-spoonfuls of sherry
• the whites of two eggs
• four table-spoonfuls of powdered sugar

Method

1. 1

   Cream butter and sugar, add yolks, flour, cornflour, and baking powder.

2. 2

   Mix in vanilla and sherry.

3. 3

   Bake in greased tins for 15 minutes.

4. 4

   Cool, then prepare meringue with egg whites and powdered sugar.

5. 5

   Layer with thin slices of pineapple.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 63. The excerpt below is the record exactly as published.

Pineapple Layer Cake Beat half a pound of butter to a cream, add half a pound of castor sugar, mix and beat well together ; add the yolks of five eggs, six ounces of flour, two ounces of cornflour, and a tea-spoonful of baking powder. Beat well, then mix in a tea-spoonful of essence of vanilla and two table-spoonfuls of sherry. Grease three round tins and pour in the cake mixture and bake in a fairly quick oven for fifteen minutes. When done, turn out the cakes to cool for a few minutes. Take some chunks of pineapple and slice them very thinly. Beat the whites of two eggs lightly and add four table-spoonfuls of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.