Strawberry Twirl Recipe

Directions

In a small bowl, combine pineapple juice, 1/2 cup of sugar, corn syrup, and water. Add egg whites and cream of tartar, and stir until no streaks remain. Add butter and vanilla, and mix until well blended. Pour into prepared pan, and refrigerate 1 hour.

To make Twirl Filling: In large bowl, stir together 1/2 cup of melted butter and 1/2 teaspoon cream of tartar. Add 1/4 cup of corn syrup, 1/2 cup of water, 1 egg yolk, and remaining 1/4 cup of butter. Stir until smooth. Add milk, and stir until well blended. Add vanilla. Pour into prepared pan. Refrigerate 2 hours, or until set. Spread whipped cream on cooled cake.

To make Frosting: In medium saucepan, combine 1/2 cup of corn syrup, 1/2 cup of water, 1 egg yolk, and remaining 1/4 cup butter. Cook over medium heat, stirring constantly until thickened. Stir in 1/2 cup pecans. When thickened, remove from heat. Slowly stir in 1/2 of glaze over cooled cake. Chill 12 hours or overnight before serving.