1 1/4 c. sifted flour
1 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
6 egg whites
1 tsp. cream of tartar
1/2 c. sugar
6 egg yolks
1/4 c. water
1 tsp. vanilla

Sift together flour, 1 cup sugar, baking powder and salt. In a large mixing bowl beat egg whites until frothy. Add cream of tartar, gradually beat in 1/2 cup sugar a little at a time. Beat until whites form stiff not dry peaks.

In a small bowl combine egg yolks, water, vanilla and sifted dry ingredients. Beat at medium high speed for 5 minutes or until mixture is light and fluffy. Fold yolk mixture gently but thoroughly into the beaten egg whites. Turn into ungreased 10 inch tube pan. Bake at 350 degrees for about 45 minutes. Invert pan to cool. Frost with creamy pineapple frosting.

CREAMY PINEAPPLE FROSTING

Cream 1/4 cup butter and 1/4 cup shortening, gradually add 3 cups sifted confectioners' sugar. Beat until light and fluffy. Blend in 1 (8 ounce) can drained crushed pineapple, 1/8 teaspoon salt, 1/4 teaspoon vanilla and 1/2 teaspoon grated lemon rind.