6 egg whites
1/4 tsp. salt
3/4 c. sugar
6 egg yolks
3/4 c. sugar
1/2 c. unsweetened pineapple juice
1 1/2 c. cake flour
1 tsp. baking powder
1 tbsp. lemon juice

Beat egg whites with salt to form moist glassy peaks. Gradually beat in 3/4 cup sugar. Beat egg yolks and 3/4 cup sugar until thick. Add lemon and pineapple juices and beat until sugar dissolves. Add flour sifted with baking powder. Fold in egg whites. Bake in 10 inch ungreased angel food cake pan in 325 degree oven for 1 hour. Invert to cool.