MELBA'S SWAP SHOP
PINEAPPLE PARFAIT FROSTING
FAIR REVIEW
DEAR READERS: Can we backtrack to the State Fair? Fair recipes are not just fair, they're also very good. And this Pineapple Parfait Cake, entered in the cake baking contest at the State Fair by Karen Southerland, was so good, it was designated as Best Over All.
Note: When you break the eggs for the egg whites, be sure to save the yolks. You'll need them, too.
PINEAPPLE PARFAIT CAKE
• 4 egg whites
• 1 1/2 cups sugar
• 2 1/2 cups cake flour
• 3 1/4 teaspoons baking powder • 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup water
• 1 teaspoon clear vanilla
Grease three 9-inch cake pans and sprinkle lightly with flour. Preheat oven to 350 F. Beat egg whites and gradually add 1/4-cup of the sugar. Beat until stiff but not dry. Set aside.
In medium bowl, sift together flour, baking powder and salt. In large mixing bowl, cream remaining sugar and shortening together. Alternately add flour mixture and water, beating until well mixed. Continue beating and add vanilla.
Gently fold in egg whites, mixing thoroughly and spread in prepared pans. Bake 30 minutes. Cool.
PINEAPPLE CURD FILLING
• 3/4 cup sugar
• 3 tablespoons flour
• Pinch of salt
• 1/4 cup pineapple juice • 1/2 cup water
• 3 egg yolks, beaten
• 2 tablespoons butter
In top of double-boiler, mix sugar, flour and salt together thoroughly. Add pineapple juice and mix well.
Add water, egg yolks and butter, stirring until blended. Place over hot water and cook until smooth and thick, stirring constantly for 15 minutes.
Cool and spread between cake layers.
• 2 egg whites
• 1 1/2 cups sugar
• 1 1/2 teaspoons light corn syrup
• 1/4 teaspoon cream of tartar • 1/3 cup pineapple juice
• 1 dash salt
• 1 teaspoon lemon zest
Place all ingredients except lemon zest in double boiler, mixing thoroughly. Cook, beating constantly with electric beater until mixture forms peaks, about 7 minutes. Remove from heat. Add lemon zest and beat until of spreading consistency. Frost tops and sides of cake. Decorate with coconut and dried pineapple.
— Melba
FOOD FAIR THIS WEEKEND
DEAR MELBA: I would grateful be if you would mention our upcoming St. Elijah Food Festival and Bake Sale in your column. Our festival will be held from 10 a.m. to 8 p.m. Friday and Saturday at the church, 15000 N. May.
We will offer our tasty Mediterranean food, culture and church history for all to enjoy. We'll also have a huge bake sale area featuring some of the finest pastries, breads, cookies, cakes, pies and ethnic foods from around the world, made by the parishioners of St. Elijah. Guests can also find fresh-made refrigerated and frozen items to savor for long after the festival ends.
If you have a problem other readers might help solve or an idea you'd like to share, e-mail mlovelace@ oklahoman.com or write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.