4 egg yolks, beaten
1 1/2 c. sugar
1/2 c. warm water
1 tsp. vanilla
1 1/4 c. flour
1 tsp. salt
2 tsp. baking powder
4 egg whites, beaten
1 (20 oz.) can crushed pineapple, drained, saving juice
1 pt. whipping cream
1/3 c. sugar
1 pt. strawberries (opt.), thawed & drained if frozen

Beat egg yolks and slowly add sugar, mixing well. Add water with vanilla. Add flour, salt and baking powder and mix well. Beat egg whites until very stiff. Fold into above mixture. Divide dough into 2 (9") greased and papered cake pans. Bake at 350 degrees for 40 minutes. Cool cake upside down for 1 hour. Split into 2 layers when cooled. Drain pineapple and save juice. Beat whipping cream with sugar. Save a little less than half of cream. Add pineapple and strawberries (optional) to other half of cream. Add pineapple and strawberries (optional) to other half of cream mixture. Spread this mixture between layers of cake. Frost sides with whipped cream and top with powdered sugar frosting.