• Cooking Time: 30
  • 2-1/4 cups sifted cake flour (sift before measuring - very important)
  • 3 tsp baking powder
  • 1 tsp salt
  • 1-1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 5 large egg yolks
  • 1 Tbsp grated lemon rind
  • 3/4 cup pineapple juice (strained from a l4 oz/398 ml can crushed pineapple)
  • 1 cup egg whites at room temperature (7 large)
  • 1/2 tsp cream of tartar
  • 4 cups sifted icing sugar
  • dash salt
  • 1/2 cup unsalted butter, softened
  1. Preheat oven to 350º F
  2. Separate eggs.
  3. Sift together into large bowl: flour, baking powder, salt and sugar.
  4. Make a well in the middle of the flour and pour in vegetable oil.
  5. Combine egg yolks with lemon rind and pineapple juice. Pour over oil and flour.
  6. Beat on stir-mix speed 1 minute. Stop once to scrape bowl. Set aside.
  7. Add cream of tartar to egg whites and beat to stiff peak stage
  8. Beat about 1/4 of egg whites into batter (to lighten batter), then fold remaining egg whites gently into batter just until blended
  9. Turn into ungreased 10" x 4" angel food pan. Bake at 350º F about 30 minutes, reduce heat to 325º and bake until just done. (Don't overcook).
  10. Remove from oven, invert pan and let cake "hang" until cold
  11. Remove cake from pan, invert on paper towels, remove "skin" from top of cake and brush off any crumbs. Frost with Pineapple Butter Cream Frosting.
  12. NOTE: Cake can be baked in 9" x l3" pan. Line bottom with lightly greased paper. No need to "hang" cake. Let stand in pan inverted on paper towels. Remove from pan, scape off "skin" and cool.
  14. Well drained crushed pineapple (from above-mentioned can)
  15. Cream butter.
  16. Add icing sugar alternately with just enough crushed pineapple to get a spreading consistency.