PINEAPPLE MERINGUE CAKE
¾ cup sifted cake flour
¾ teaspoon baking powder
⅛ teaspoon salt
2 eggs
½ cup sugar
¼ teaspoon grated lemon rind
1 teaspoon lemon juice
1 No. 2 can crushed pineapple
2 egg whites
dash of salt
¼ cup sugar
Sift together dry ingredients. Beat eggs until light and lemon-colored. Gradually add ½ cup sugar to eggs, beating constantly. Add lemon rind and juice. Fold the dry ingredients gradually into egg mixture. Turn into a greased 8-inch layer pan. Bake in a moderate oven (350°F.) 25 to 30 minutes. Remove from pan and cool. Drain pineapple; reserve juice for sauce. Place cake on a baking sheet and spread crushed pineapple over the top. Prepare a meringue by beating egg whites with dash of salt and ¼ cup sugar. Cover top and sides of cake with meringue. Return to oven and bake in a moderately hot oven (400°F.) 6 minutes or until meringue is lightly browned. Serve warm cut in wedges with Pineapple Sauce. 6 Servings