---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, Fruits
       Yield: 1 Cake
 ---------------------------BH&G HERITAGE COOKBOOK---------------------------
   2 1/4 c  Sifted cake flour
   1 1/2 c  Sugar
       1 tb Baking powder
     1/2 c  Cooking oil
       5    Egg yolks
     3/4 c  Unsweetened pineapple juice
       1 c  Egg whites (8)
     1/2 ts Cream of tartar
            Pineapple Topping (below)
   Sift together flour, sugar, baking powder, and 1 teaspoon salt. Make well
   in center and add in order; oil, yolks, and juice. Beat smooth. In large
   mixing bowl beat egg whites and cream of tartar to form very stiff peaks.
   Pour batter in thin stream over all egg white surface; fold in gently. Bake
   in ungreased 1-inch tube pan at 350 for 60 minutes. Invert; cool. Split
   into 2 layers. Fill and frost with Pineapple Topping.
   PINEAPPLE TOPPING: Whip 2 cups whipping cream; fold in one 20-ounce can
   crushed pineapple, well drained.