Pineapple Refrigerator Cake - cooking recipe

Ingredients

Cake
2 cups flour
1 1/4 cups sugar
3 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon fresh lemon rind
1/2 cup shortening
3/4 cup pineapple juice, plus
2 tablespoons pineapple juice
1 teaspoon vanilla
3 egg whites
Whipped Cream
1 cup heavy cream
1/4 cup sugar
Pineapple Filling
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lemon juice
lemon, rind of one
3 egg yolks, beaten
1/2 cup pineapple juice
2 tablespoons butter

Preparation

Sift flour, sugar, soda and salt into a mixing bowl.
Add lemon rind and drop in shortening.
Add pineapple juice and vanilla.
Beat 200 strokes or 2 minutes.
Add egg whites and beat 200 more strokes.
Bake in two greased 8 inch square pans at 360* (yes, 360) for 25- 30 minutes.
Chill layers and then split each in half horizontally.
Spread pineapple filling onto each layer and cover top with whipped cream.
Refrigerate several hours before serving.
Pineapple filling: Mix sugar, cornstarch and salt in top of double boiler.
Add lemon juice and rind and mix well.
Add beaten egg yolks, pineapple juice and butter and blend.
Place over boiling water for 15 minutes or until thick.
Whipped Cream: Beat heavy cream with sugar until light and fluffy.