- Preheat Oven to 350°F.
- Combine margarine, sugar and flour. Spread in 9″ x 9″ deep pan.
- Bake 30–35 minutes.
- Meanwhile, beat egg whites until stiff.
- 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.
- Let mixture slowly come to a boil, add corn starch paste and boil for 3 minutes.
- Remove from heat and fold in egg whites.
- Pour filling over the baked torte and return to oven for 15–20 minutes.