Sift together 1 1/4 cups cake flour, 1 cup sugar, and 1/2 teaspoon double acting powder. Beat 3/4 cups egg whites (6 medium), 1 teaspoon cream of tartar, and 1/2 teaspoon salt. Mix in large bowl until soft mounds form. Add 1/2 cup sugar, one tablespoon at a time. Continue beating until very stiff. Combine 1/2 cup egg yolks, 1/4 cup water, 1 teaspoon vanilla, and 1 teaspoon of lemon extract. Add to dry ingredients all at once. Beat for 2 minutes.

Fold batter into egg whites, small amount at a time, until thoroughly blended. Bake in oven (350 degrees) for 40 or 50 minutes. When cool, slice through cake and place cream filling between layers. Serve with crushed pineapple and whip cream.