Cook Time: 1 hour
Ingredients:
- 6 egg whites
- 1/4 teaspoon salt
- 3/4 cup sugar
- 6 egg yolks
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1/2 cup pineapple juice
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
Preparation:
Beat egg whites with salt to moist, glossy peaks. Gradually beat in 3/4 cup sugar. In another bowl, beat egg yolks with 3/4 cup sugar until thick; add lemon and pineapple juices and beat until sugar is dissolved.Sift together the flour and baking powder; slowly beat into egg yolk mixture until well blended. Fold in egg whites. Bake in an ungreased 10-inch tube pan at 325° for 1 hour, or until cake bounces back when lightly touched with finger. Invert to cool.
Frost with Fluffy White Frosting or your favorite frosting, and garnish with coconut or maraschino cherries, if desired.
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