8 egg whites
2-1/4 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
5 egg yolks
2/3 cup unsweetened pineapple juice
1/2 cup vegetable oil
2 teaspoons grated lemon peel
1/2 teaspoon cream of tartar
GLAZE:
2 cups confectioners’ sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

Let egg whites stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour,
sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon
peel. Add to dry ingredients; beat until well blended. In another mixing bowl, beat egg whites and
cream of tartar until stiff peaks form; fold into the batter.
Gently spoon into an ungreased 10 in. tube pan. Cut through batter with a knife to remove air
pockets. Bake on the lowest oven rack at 325 degrees for 55-60 minutes or until top springs back
when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the
confectioners’ sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle
over the top of the cake, allowing some of the glaze to drape down the sides. YIELD: 12 servings.