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2 1/4 cups cake flour
1 1/2 cups sugar
1 teaspoon salt
3 teaspoons baking powder
1/2
cup salad oil
5 unbeaten egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites
1/2 teaspoon cream of
tartar
Sift dry ingredients into mixing bowl; make a well in dry ingredients. Add salad oil, egg yolks, and pineapple
juice in order given. Beat until stain smooth. Combine egg whites and cream of tartar in large mixing bowl.
Beat until they form very stiff peaks (stiffer than for meringue or angel cake). Fold egg-yolk batter gradually into
egg whites. Bake in 10 inch tube pan in moderate slow oven (325) for 55 minutes, then in moderate oven (350) for 10
minutes.
Frost cool cake with:
Pineapple-Butter -Cream Icing:
Cream 1/2 cup butter or fortified
margarine and 4 cups sifted confectioner sugar. Stir in 6 tablespoons well-drained crushed pineapple and 1 to 2 tablespoos
pineapple juice. Beat thoroughly. Spread on top and sides of cake. Decorate with pineapple daisies.
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