Ingredients
1/2 cup shortening1-2/3 cups sugar3 large egg yolks, room temperature1 large egg, room temperature1/2 teaspoon vanilla extract2-1/2 cups cake flour1 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda1-1/4 cups buttermilkFILLING:1/2 cup sugar3 tablespoons cornstarch1/2 teaspoon salt1 can (8 ounces) crushed pineapple1 tablespoon butter1 teaspoon lemon juiceSEVEN-MINUTE FROSTING:1-1/2 cups sugar2 large egg whites, room temperature1/3 cup water1/4 teaspoon cream of tartar1 teaspoon vanilla extract
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely.
For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside.
Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.
