Carefully seperate egg whites and take care that there is no trace of yoke
Egg whites of 12 eggs
1/4 tsp salt
1 tsp vanilla
1 1/2 tps cream of tarter
1/2 tsp vanilla extract
2 1/4 cups caster sugar
1 cup flour
sif together 3 times 1 cup flour an 1 1/2 cups sugar
beat eggs whites wit 3/4 cup sugar (2 tablespoons at a time)
and continue to beat with rotary beater till meringue stand up in stiff peaks.
When mixture is really stiff then carefully mixed in a third at a time of flour and sugar mixture.
Carefully fold in the flour mixture into meringue batter .Folding it in with ‘a knife or wire whip. Bake at bottom self of oven 180 degrees C for 40 min or till done. Wen cool carefully remove from pan Cake must be handled gently. Decorate top and sides of cake with fresh cream Walnuts halves and pineapple.
Tim En Elsie Slabbert