6 egg whites
1/4 tsp. salt
3/4 c. sugar
6 beaten 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 whites with salt to form glossy peaks. Gradually beat in 3/4 cup sugar. Beat yolks with 3/4 cup sugar until very thick. Add fruit juices and beat until sugar dissolves. Add sifted dry ingredients. Fold in egg white mixture. Bake in 10 inch ungreased tube pan at 325 degrees for 1 hour. Invert pan to cool. NOTE: There is NO shortening in this cake.