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

1. Sift together flour, sugar, baking powder, and 1 teaspoon salt. Make well in center and add in order; oil, yolks, and juice. Beat smooth.
2. In large mixing bowl beat egg whites and cream of tartar to form very stiff peaks.
   
3. 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.
4. Fill and frost with Pineapple Topping.
   
5. PINEAPPLE TOPPING: Whip 2 cups whipping cream; fold in one 20-ounce can crushed pineapple, well drained.