YELLOW SPONGE CAKE:

7 med. size eggs
Pinch of salt
3/4 tsp. cream of tartar
3/4 c. sifted granulated sugar
1 tsp. vanilla
1 c. sifted cake flour

Grease cookie pan with 1 tablespoon shortening and sprinkle well with cake flour. Shake off loose flour. Set oven at 400 degrees. Separate eggs; beat egg yolks 1 minute. Add pinch of salt to egg whites; beat until foamy. Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl. Then beat 1 minute longer. Fold beaten egg yolks into egg whites gently but quickly. Fold in sifted sugar, flour and vanilla. Do not over mix.

Pour batter into pan, spreading evenly from center out with a spoon. Strike pan several times on table to break any air bubbles. Bake in center of oven 13 to 15 minutes or until cake springs back when toughed lightly. Remove from oven, loosen sides and part of bottom quickly with a table knife and turn out of pan onto a dry towel. Let cool 10 minutes; trim crusty edges. Roll loosely in towel. Cool on rack before decorating. Batter yield: 7 cups.

For chocolate sponge cake, substitute 1/2 cup cocoa powder for 1/2 cup cake flour.

COOL WHIP TOPPING:

1 box vanilla instant pudding
1 med can crushed pineapple
1/2 lg. box Cool Whip

Mix pudding and pineapple. Fold in Cool Whip.