INGREDIENTS:
2 1/4 cup cake flour (I usually Soft as silk but any brand of cake flour will do)
1 1/2 cup sugar
1 tsp salt
3 tsp baking powder
1/2 cup salad or veg oil
5 unbeaten egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites
1/2 tsp cream of tartar
Preheat oven to 325 F
Sift dry ingredients into bowl
Make a well in the center and add salad oil, egg yolks, and pineapple juice in that order
Beat until smooth
In a separate large mixing bowl combine egg whites and cream of tartar
Beat the egg whites until they are stiffer than meringue
Fold egg yolk batter gradually into the beaten egg whites
Pour into a 10" tube pan
Bake at 325 F for 55 minutes
Increase temperature to 350 F and bake for additional 15 minutes
Cool upside down for 15 minutes then remove from pan and cool on rack
FROSTING:
Cream 1/2 cup butter
4 cups confectioners sugar
Stir in 6 tbsp well-drained crushed pineapple pieces
and 1 -2 tbsp unsweetened pineapple juice
Beat thoroughly
Spread on sides and top of cake when cooled
