Directions

Servings: 8 Portion

Portion size: 1 square of 2 x 2 inches or approximately ¼ cup.

1. Preheat Oven to 350°F.
2. Combine margarine, sugar and flour. Spread in 9″ x 9″ deep pan.
3. Bake 30–35 minutes.
4. Meanwhile, beat egg whites until stiff.
5. Combine pineapple and sugar (reserve a little of the juice to mix with cornstarch to form a paste) in a saucepan and place on low heat.
6. Let mixture slowly come to a boil, add corn starch paste and boil for 3 minutes.
7. Remove from heat and fold in egg whites.
8. Pour filling over the baked torte and return to oven for 15–20 minutes.