1/2 c butter
1 1/3 c sugar
2 1/2 c sifted cake flour
1/2 tsp salt
3 tsp baking powder
1/4 c evaporated milk
1/4 c water
1/2 c syrup drained from pineapple
1 1/2 tsp vanilla
3 egg whites

Cream butter and sugar together. Sift dry ingredients. Combine milk, water and syrup and add alternately with dry ingredients. Add vanilla and fold in stiffly beaten egg whites. Pour into paper-lined layer-cake pans and bake in a 350°F oven for 35 minutes.