Crema de Pina

Ingredients:
Cake:
1 1/2 cups cake flour
2 1/4 tsp baking powder
1/2 tsp iodized salt
6 eggs, separated
6 tbsp oil
3/4 cup sugar
1 tsp vanilla
1/2 tsp cream of tartar

Filling:
1 cup white sugar
1/3 cup cake flour
1 can (385 ml) evaporated milk
3 eggs, beaten
1 can (439 g) sliced pineapple, drained (reserve syrup)

Gelatin:
2 pouches unflavored gelatin
sliced pineapple syrup


Directions:
1. Cake: sift together first 3 ingredients in a bowl. Make a well. Add egg yolks,oil, sugar and vanilla. Mix well. Set aside.
2. Add cream of tartar to egg white. Beat until soft peak stage. Add 6 tbsp sugar gradually.
3. Continue beating until stiff but not dry. Combine flour mixture with the egg white.
4. Cut and fold. Pour into greased 9" x 13" pan. Bake at 350F for 20 minutes.
5. Cool pan in upside down position (do not remove from pan). Set aside.
6. Filling: Blend ingredients well except pineapple. Cook over medium heat with continuous stirringuntil thick. Cool. Spread over cake. Arrange sliced pineapple over filling. Set aside.
7. Gelatin: Dissolve gelatin in sliced pineapple syrup. Heat 2 cups water. Add gelatin mixture.Stir until dissolved. Cool slightly. Pour over cake. Refrigerate and serve cold.

Makes 10 servings.


Source: Del Monte Kitchenomics