2 1/4 c. sifted cake flour
1 1/2 c. sugar
1 tbsp. baking powder
1/2 c. cooking oil
5 egg yolks
3/4 c. unsweetened pineapple juice
1 c. egg whites (8)
1/2 tsp. cream of tartar

PINEAPPLE TOPPING:

2 c. whipping cream
1 (20 oz.) can crushed pineapple, well drained

Sift together flour, sugar, baking powder and 1 teaspoon salt. Make well in center and add in order the oil, yolks and juice. Beat smooth. In large mixing bowl, beat egg whites and cream of tartar to form very stiff peaks. Pour batter in thin stream over all egg white surface. Fold in gently. Bake in ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert. Cool; split into 2 layers. Fill and frost with Pineapple Topping.

PINEAPPLE TOPPING: Whip the whipping cream. Fold into crushed pineapple.