Ingredients
6 egg whites
1/4 teaspoon salt
3/4 cup sugar
6 egg yolks
3/4 cup sugar
1 tablespoon lemon juice
1/2 cup pineapple juice
1 1/2 cups cake flour
1 teaspoon baking powder
Directions
~Preheat the oven to 325°.
~Beat egg whites with salt to moist, glossy peaks. Gradually beat in 3/4 cup sugar.
~In another bowl, beat egg yolks with 3/4 cup sugar until thick. Add lemon and pineapple juices and beat until sugar is dissolved.
~Sift together the flour and baking powder. Slowly beat into egg yolk mixture until well blended. Fold in egg whites. Bake in an ungreased 10-inch tube pan for approximately one hour. Invert to cool.
~Frost with your favorite, fluffy frosting and garnish with coconut or maraschino cherries.