*  Exported from  MasterCook  *

                      1, 2, 3, 4 Cake (James Beard)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          cup           Butter
   2      cups          Sugar
   3      cups          Cake flour -- sifted
   4                    Eggs -- separated
   1      tablespoon    Baking powder
   1      cup           Milk
     1/2  teaspoon      Salt
   1      teaspoon      Vanilla
                        -----PINEAPPLE FILLING-----
   1      cup           Sugar
   1      tablespoon    Flour -- heaping tablespoon
   1      can           Crushed pineapple -- 8 1/4-oz can
   3                    Egg yolks -- beaten
   1 1/2  tablespoons   Lemon juice
   1      tablespoon    Butter
                        -----BOILED WHITE ICING-----
   2      cups          Sugar
   1      cup           Water
   2      tablespoons   Light corn syrup
   2                    Egg whites
     1/8  teaspoon      Salt
     1/8  teaspoon      Cream of tartar
   1      teaspoon      Vanilla

Preheat oven to 350~.  
Grease and flour 3 9-inch round pans, or line bottoms of
 greased pans with greased brown paper. 
 Sift together the flour, baking powder, and salt.  
Cream butter and sugar well.  Add egg yolks; beat.  
Add flour alternately with milk, beginning and ending with flour. 
Fold in stiffly beaten egg whites and vanilla.  Bake for 25-30 minutes.
Use Pineapple Filling between layers and frost with Boiled White Icing.
Pineapple Filling.  Blend sugar and flour; combine with pineapple.  
Add egg yolks, lemon juice, and butter. 
 Cook over low heat, stirring constantly, until thick and smooth,
 aboaut 20 minutes.  Cool and spread between layers of 1, 2, 3, 4 Cake.

 Boiled White Icing. 
 Mix sugar, water and syrup and cook, stirring often, 
until sugar is dissolved. 
 Boil until syrup reaches soft ball stage, 234~, on a candy thermometer.  
Beat eggs with salt until frothy. 
Add 1/3 of boiling syrup to the egg whites in a thin stream, beating constantly.  
Then return syrup to heat and cook a little more.  
Add second third of boiling syrup in the same manner. 
 Place remainder of syrup on heat to reach crack stage,
 about 290~; add to egg whites.  Add cream of tartar and vanilla. 
 Whip until creamy.

  If icing gets too hard and stiff, add a few drops of water at a time
 until it is right consistency for smooth spreading. 
 Ice the top and sides of a chocolate cake or 1, 2, 3, 4 Cake.



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