Yield: 16 servings
|2 cups||Cake flour|
|1 tablespoon||Baking powder|
|1 can||Crushed pineapple (20 oz)|
|½ cup||Chopped cashews, toasted|
|2½ cup||Low-fat whipped topping|
Butter 3 9" cake pans. Line bottoms with parchment paper. Set aside.
Sift together cake flour, 1⅓ cups sugar, baking powder and ½ teaspoon salt. Set aside.
Drain pineapple, reserving 1 cup pineapple juice. Puree a half cup of crushed pineapple. Reserve remaining pineapple for frosting. Combine 1 cup reserved pineapple juice, ½ cup pureed pineapple and 1 teaspoon vanilla. Quickly stir into dry ingredients. Beat three egg whites until stiff but not dry. Fold into pineapple mixture.
Divide batter evenly among prepared pans, spreading evenly.
For meringue, beat remaining three egg whites and ¼ teaspoon salt to soft peaks. Beat in remaining 2-3 cups of sugar, a little at a time, until stiff peaks form. Fold in remaining 1 teaspoon vanilla and cashews. Spoon dollops of meringue evenly over cake batter in the three pans. Spread meringue over batter.
Bake at 350'F. for 20-25 minutes or until cake tests done in center.
Let layers cool in the pans a few minutes, then turn them out onto wire racks to cool completely.
Combine the remaining crushed pineapple and whipped topping. Spread between the layers and over the top and sides of cake. Chill until serving time.
Each serving contains about: 225 calories; 223 milligrams sodium; 1 milligram cholesterol; 4 grams fat; 45 grams carbohydrates; 3 grams protein; 0.18 gram fiber.