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Cook: 30 – 35 minutes


  • 60 g margarine
  • 125 ml castor sugar
  • 2 large eggs, separated
  • 2 ml vanilla essence
  • 200 ml cake flour
  • 7 ml baking powder
  • 1 ml salt
  • 80 ml milk
  • 125 ml castor sugar
  • 100 g pecan nuts, chopped
  • 250 ml cream, whipped
  • 1 can (410 g) crushed pineapple, drained

Preheat oven to 180 ºC.
Grease and line two by 200 mm round cake pans.
Cream margarine and castor sugar. Beat in egg yolks and vanilla.
Sift together dry ingredients and fold with milk into creamed mixture. Mix well.
Spread into prepared cake pans. Beat egg whites until stiff. Gradually whisk in castor sugar.
Continue to whisk until mixture forms stiff peaks.
Divide into two and spread evenly over sponge layers. Sprinkle meringue with nuts.
Bake for 30 – 35 minutes.
Cool in pans 15 minutes.
Carefully remove one layer, meringue side up, on to serving dish .
Top with cream and pineapple.
Cover with remaining cake layer, meringue side up.
Decorate with cream and pineapple and whole pecan nuts, if desired.

Fotos en resep verskaf: Petro van Genderen


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