This cake was inspired by a 1960's Betty Crocker recipe. The original recipe calls for a white cake mix and uses pineapples and nuts. If you read through this recipe you will note it's not the same cake but, because I like the name, I kept it.
Ingredients:
- 1 cup sugar
- 4 eggs, divided
- 4 Tbsp water
- 2 Tbsp lemon juice
- 1 tsp vanilla
- 1 cup flour
- 1 1/2 tsp baking powder
- 6 kiwis. peeled and sliced
- 2 (3oz) pkgs lime flavored gelatin, divided
- 1 cup boiling water
- 1 cup chilled pineapple juice
- 1 cup whipping cream
- 1 Tbsp sugar
Method:
- Prepare 2 or three same size ( 8-9 inches) round pans. (Trace wax paper to size of pan, grease pan and top of paper, then dust with flour.) Preheat oven to 325 F.
- Beat sugar and egg yolks well, add water, lemon juice and vanilla.
- Add combined flour and baking powder.
- In separate bowl, beat egg whites until almost forming peaks and fold into first batter.
- Divide batter evenly between pans and bake until golden, about 25 - 30 minutes.
- Allow to cool about 5 minutes before inverting onto cooling rack and removing the wax paper.
- Prepare jello with 1 1/2 pkgs gelatin, using 1 cup boiling water and 1 cup chilled pineapple juice. Stir in two ice cubes and refrigerate until slightly thickened, about 30 - 45 minutes.
- Place first layer of cake into a springform pan, size of cake. Lay sliced kiwi on first layer and cover with one third of the slightly thickened gelatin. Let set a bit more and repeat with each layer. Use the half pkg of left over gelatin to make more if you need to for the top. Using a springform pan, allows you to remove side with a release clasp and cake can actually be served as is. (see photo) If you do not have a springform pan, place a long doubled up strip of wax paper, extending over edges of pan, into each of the just emptied pans. Place one layer of cake on top of wax paper and top each with fruit and gelatin. Allow both/all cakes with layer of gelatin on top to set in fridge. When firmly set, grab the ends of the paper, to remove the cakes and stack one on top of the other.
- Beat cream and sugar until stiff. Spread over side of cake and pipe around the edge if desired. Refrigerate cake before serving, as well as any leftovers.
