2 1/4 c. flour, sifted
1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
5 egg yolks
3/4 c. unsweetened pineapple juice
8 egg whites
1/2 tsp. cream of tartar
20 oz. can crushed pineapples
2 c. whipped cream

Sift together flour, sugar, baking powder and salt. Make a well in the center of dry ingredients add (in order) oil, yolks and juice; beat until smooth.

In large bowl beat egg whites and cream of tartar until it forms a peak. Pour batter in thin streams over egg white surface, gently fold together. Bake in ungreased tube pan at 350 degrees for 1 hour. Cool. Split cake into 2 layers. Fill and frost with pineapple topping.

Topping: Drain pineapples, fold into whipped cream. Chill and spread.