2 c. butter
4 1/2 c. sugar
10 eggs
6 1/2 c. sifted cake flour
1 tsp. salt
6 tsp. baking powder
2 c. milk
1 tbsp. vanilla
1 tbsp. lemon
1 (20 oz.) can crushed pineapple
1 pt. strawberries

SEVEN-MINUTE ICING:

2 c. unbeaten egg whites
1 3/4 c. granulated sugar
6 tbsp. cold water
1 tsp. lemon juice

Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating after each addition. Sift dry ingredients 3 times; add with milk and flavoring to creamed mixture, beating until smooth. Fold in stiffly beaten egg whites. Pans should be buttered and dusted with flour and lined with wax paper. Bake at 350 degrees for 25 minutes or until brown.

CAKE FILLING: Mixture of crushed pineapple and strawberries.

ICING: Icing should be prepared by placing all the ingredients in the top of a double boiler. Place over boiling water and beat with beater for 8 minutes. Add flavoring, beat and spread on entire cake.