Cake:

2 sticks butter
2 c. granulated sugar
2 tsp. vanilla
3 1/4 c. sifted cake flour
3 1/2 tsp. baking powder
3/4 tsp. salt
1 c. milk
8 egg whites, beaten to soft peaks

Cream butter until smooth, add sugar, beat until light and fluffy then add vanilla. Sift dry ingredients 5 times. Add to creamed mixture alternately with milk, beat until smooth after each addition. Fold in beaten egg whites. Grease four 9 inch cake pans, line bottom with wax paper and pour in batter.

Bake in preheated oven 20 minutes at 375°F. Remove and let cool 5 minutes and turn out on racks to completely cool. Spread Lane filling between layers and ice top and sides of cake.

This cake is best if stored several days before serving.

Lane Filling:

1/3 c. pineapple juice

Add butter and sugar to beaten egg yolks and cook over low heat for about 5 minutes until sugar is dissolved and thickened slightly. Watch carefully, this scorches easily. Do not overcook or let eggs become scrambled in appearance. Mixture should be almost transparent. Remove from heat and stir in rest of ingredients. Let cool completely before spreading on layers.

Blakeman Icing:

1/2 c. water
1/4 c. white corn syrup
3 c. granulated sugar
4 egg whites
1/2 tsp. cream of tartar
1 tsp. vanilla
1 c. powdered sugar

Combine water, corn syrup and granulated sugar and cook until sugar spins first thread. (When drips from spoon in a single thread.) Beat egg whites with cream of tartar until very stiff. Pour hot syrup gradually into whites, beating constantly with mixer on low speed. Add vanilla and powdered sugar. Spread sides and top of cake.