COOK with Elizabeth

Press, Volume XCV, Issue 28253, 15 April 1957, Page 2

COOK with Elizabeth

Pineapple Frost Cake One of the most popular cakes is pineapple frost cake. It is a light, white cake, studded' with pieces of tinned pineapple to give it a delightful and most unexpected touch of fruitiness. It has an American frosting to coat it, and it does make all the difference to the look and the taste of the finished cake. But that is a tricky business if you have not a sugar thermometer for the syrup must be cooked just to 240 degrees; if the syrup is not cooked long enough the icing will not set but stay rather like wet paint; if too long it becomes sandy and granular. So if you cannot measure the temperature exactly it is safer to substitute an ordinary pineapple butter icing for the cake.

Pineapple Frost Cake: 4oz butter, 4oz sugar, 2 eggs, 6oz flour, 1| level teaspoons baking powder, A teaspoon salt, 2 large rings drained pineapple; frosting; BoZ lump sugar, i pint water, 1 egg white.

Cream 4oz butter, add 4oz sugar and beat until light and fluffy. Beat in 2 eggs, one at a time. Sift in 6oz flour, 1J level teaspoons baking powder and 4 teaspoon salt. Cut two wel’ drained pieces of pineapple inlv small pieces and add, mixing all together well. Butter and floui a 6J inch round rake tin anc turn in the mixture. Bake at regulo 5 or 400 degrees aboui 50 minutes.

Place Boz lump sugar and one eighth pint of water in a saucepan and bring to the boil. Cook until 240 degrees is reached on a sugar thermometer. Whisk one egg white until stiff, pour in /the slightly cooled syrup slowly whisking all the time until the mixture is thick. Spread quickly roughing up into peaks.