Pineapple Torte

Ingredients

6 Roberts Eggs
1 cup sugar
1 cup sifted flour
2 cup Clarified Butter
1 teaspoon vanilla extract
4 cups Pineapple Topping

Preparation

Beat eggs and sugar together in the top of a double boiler; place over simmering water and cook 5 to 10 minutes, stirring occasionally. Remove from heat and beat mixture with an electric mixer until triple in volume; about 10 to 15 minutes. Gradually fold in flour, Clarified Butter and vanilla extract. Pour batter into 2 buttered and floured 9 inch round baking pans. Bake at 350° for 25 to 30 minutes, or until tops spring back when touched lightly with finger. Immediately remove cake from pans and cool on wire rack. Split cooled cake layers in half horizontally. Fill layers and frost top of torte with Pineapple Topping.

Yield: 10 to 12 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.