---------------------------BH&G HERITAGE COOKBOOK---------------------------
2 1/4 c Sifted cake flour
1 1/2 c Sugar
1 tb Baking powder
1/2 c Cooking oil
5 Egg yolks
3/4 c Unsweetened pineapple juice
1 c Egg whites (8)
1/2 ts Cream of tartar
Pineapple Topping (below)
Sift together flour, sugar, baking powder, and 1 teaspoon salt. Make well
in center and add in order; oil, yolks, and juice. Beat smooth. In large
mixing bowl beat egg whites and cream of tartar to form very stiff peaks.
Pour batter in thin stream over all egg white surface; fold in gently. Bake
in ungreased 1-inch tube pan at 350 for 60 minutes. Invert; cool. Split
into 2 layers. Fill and frost with Pineapple Topping.
PINEAPPLE TOPPING: Whip 2 cups whipping cream; fold in one 20-ounce can
crushed pineapple, well drained.
