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Chinese Wedding Cake
1 cup sifted flour
1 teaspoon baking powder
6 eggs, separated
1 cup granulated sugar
1 (20 ounce) can crushed pineapple, very well drained
Whipped Cream Frosting
1 pint heavy cream
1/4 to 1/2 cup sugar
1/2 teaspoon vanilla extract
Sift the flour and baking powder together.
Place egg whites in a large bowl. Beat until foamy.
Gradually add sugar while beating and beat until stiff.
Add egg yolks, one at a time, beating well after each addition.
Carefully fold in sifted dry ingredients , a few tablespoons at a time.
Turn into two 9-inch layer pans which have been lined with waxed paper.
Bake at 350 degrees F for 20 to 25 minutes, or until cake springs back when touched with a finger.
Loosen cake from sides of pans. Turn out on cake racks. Immediately remove paper. Cool.
Spread one layer with Whipped Cream Frosting, using about 2/3 cup. Over this, spread the crushed pineapple. Top with remaining layer. Spread remaining frosting over cake. Refrigerate.
Whipped Cream Frosting: Beat the heavy cream until fluffy. Gradually add the sugar while beating. Stir in the vanilla extract.