Pineapple Angel Food
  • 6 egg whites
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 tablespoon lemmon juice
  • 1/2 cup pineapple juice
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  1. 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.
  2. 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 at 325° for 1 hour, or until cake bounces back when lightly touched with finger. Invert to cool.