6 egg whites
1/4 tsp. salt
3/4 c. sugar
6 egg yolks
3/4 c. sugar
1 tbsp. lemon juice
1/2 c. unsweetened pineapple juice
1 1/2 c. cake flour
1 tsp. baking powder

Beat egg white with salt to form moist glossy peaks. Gradually beat in 3/4 cup sugar until thick, add lemon and pineapple juice. Beat until sugar dissolves, add flour sifted with baking powder. Fold in egg whites. Bake in 10 inch angel cake pan for one hour in oven 325 degrees. Invert pan to cool.