1 c. butter (softened)
2 c. sugar
3 c. sifted cake flour
1 tbsp. plus 1 tsp. baking powder
3/4 c. milk
1 tsp. vanilla extract
8 egg whites

Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Combine flour and baking powder; add to creamed mixture alternately with milk; beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.

Beat egg whites (eggs should be at room temperature) until stiff peaks form; fold into batter.

Pour batter into 4 greased and floured 9 inch round cake pans. Bake at 325 degrees for 18 minutes or until a wooden pick inserted in canter comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. (Layers are very tender and fragile, so handle them carefully.)

Spread Lane Cake filling between layers and on top of cake. Spread Seven-Minute Frosting on sides. Garnish with pecan halves, if desired. Yield: one 4-layer cake.

LANE CAKE FILLING:

8 egg yolks
2 c. sugar
1 c. butter
2 c. chopped pecans
1 c. chopped raisins
1 (20 oz.) can crushed pineapple (well drained)

Combine egg yolks, sugar and butter in a heavy saucepan. Cook over medium heat, stirring constantly, until thickened (about 20 minutes). Remove from heat, and stir in the remaining ingredients. Cool filling completely. Yield: 3 3/4 cups.

SEVEN-MINUTE FROSTING:

1/2 c. sugar
1/4 c. plus 1 tbsp. cold water
1 tsp. vanilla extract
2 egg whites
1 tbsp. light corn syrup

Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla, beat 2 minutes or until frosting is thick enough to spread. Yield 4 1/2 cups.