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1
In a mixing bowl, cream shortening and sugar.
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2
Add egg yolks and egg,one at a time, beating well after each.
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3
Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk.
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4
Beat in vanilla.
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5
Pour into two greased and floured 9-in.round cake pans.
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6
Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
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7
Cool for 10 minutes before removing from pans to wire racks.
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8
In a saucepan, combine the sugar, cornstarch and salt.
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9
Drain pineapple, reserving juice.
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10
Add pineapple to pan.
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11
Add water to juice to measure 3/4 cup; pour into pan and mix well.
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12
Bring to a boil over medium heat; cook and stir for 2 minutes.
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13
Remove from the heat.
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14
Add butter and lemon juice.
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15
Cool completely.
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16
For frosting, in a heavy saucepan or double boiler, combine sugar,egg whites, water and cream of tartar.
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17
With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160, about 8-10 minutes.
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18
Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside.
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19
Set aside a third of the filling.
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20
Spread remaining filling between cake layers.
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21
Spread reserved filling in a 4-in. circle in the center of top layer.
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22
Frost the sides of cake and around the filling on top.
