6 egg whites
1/4 tsp. salt
3/4 c. sugar
6 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
whipped cream frosting
maraschino cherries

Beat egg whites with salt to form moist, glossy peaks. Gradually beat in 3/4 cup sugar. Beat egg yolks and 3/4 cup sugar until thick; add lemon and pineapple juices. Beat until sugar dissolves. Add flour sifted with baking powder. Fold in egg whites.

Bake in 10-inch, ungreased, angel cake pan in moderate oven (325°F) for 1 hour. Invert to cool.