LARGE RECIPE:

2 1/4 c. Swans Down cake flour
3 tsp. Calumet baking powder
1 1/2 c. sugar
1/2 c. salad oil (Wesson or Mazola)
5 egg yolks, unbeaten
3/4 c. pineapple juice, unsweetened
1 tsp. vanilla
1 c. (about 8) egg whites, room temperature
1 tsp. salt
1/2 tsp. cream of tartar

SMALL RECIPE:

1 c. + 2 tbsp. Swans Down cake flour
1 1/2 tsp. Calumet baking powder
3/4 c. sugar
1/4 c. oil
2 egg yolks
1/4 c. + 2 tbsp. pineapple juice
1/2 tsp. vanilla
1/4 c. (about 4) egg whites, room temperature
1/2 tsp. salt
1/4 tsp. cream of tartar

1. Sift flour once, measure, add baking powder and sugar and sift in mixing bowl.

2. Add salt oil, egg yolks, pineapple juice and vanilla to dry ingredients. Beat until smooth.

3. Beat egg whites and salt with flat wire whip until foamy. Sprinkle in cream of tartar. Continue beating until egg whites will stand up in very stiff peaks. Do not under beat.

4. Fold in egg yolk mixture gently into egg white, a fourth at a time, use a wooden spoon for this, using strokes that cut down through mixture, lift some of it up and roll over in one motion.

5. Bake in large 10" pan at 325 degrees for 1 hour and 5 minutes (use ungreased pan). Bake in small pan at 350 degrees for 30 minutes.

6. Cooling, invert pan to cool, propping it up to avoid pressing rounded top, loosen from sides with spatula.

Serve with crushed pineapple, whipped cream or ice cream.

PINEAPPLE CREAM ICING:

1/2 c. butter
4 c. confectioners' sugar

Stir in 6 tablespoons well drained crushed pineapple and 1 to 2 teaspoons pineapple juice. Beat thoroughly.