Ingredients
6 large egg whites1/2 teaspoon cream of tartar1/2 teaspoon vanilla extract2/3 cup sugar1/2 cup cake flour1/2 teaspoon baking powder1/2 teaspoon saltYELLOW CAKE:6 large egg yolks2 tablespoons warm water1/2 cup cake flour1/2 cup sugar1 teaspoon baking powder1/8 teaspoon salt1/2 teaspoon vanilla extractFROSTING:1/2 cup sugar4 teaspoons all-purpose flourPinch salt1 cup pineapple juice1 carton (8 ounces) frozen whipped topping, thawed
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside.
In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla.
Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely.
For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping.
Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.
