Pineapple Angel Cake

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Cook Time: 1 hour

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

Preparation:
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 at 325° for 1 hour, or until cake bounces back when lightly touched with finger. Invert to cool.

Frost with Fluffy White Frosting or your favorite frosting, and garnish with coconut or maraschino cherries, if desired.