2 1/4 c. flour
1 1/2 c. sugar
1 tsp. salt
3 tsp. baking power
1/2 c. salad oil
5 unbeaten egg yolks
3/4 c. unsweetened pineapple juice
1 c. egg whites
1/2 tsp. cream of tartar

Sift dry ingredients into mixing bowl; make a well in dry ingredients. Add salad oil, egg yolks and pineapple juice in order given. Beat until satin smooth. Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks (stiffer than for meringue). Fold egg yolk batter gradually into egg whites. Bake at 325 degrees for 55 minutes then at 350 degrees for 10 minutes. Frost with pineapple butter cream frosting.