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1
Preheat oven to 350 degrees. Have ready ungreased 9 or 10 inch tube pan.
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2
Sift together flour, 3/4 cups sugar and salt.
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3
In a large bowl, beat on low speed for 1 minute the egg whites, water, lemon juice, cream of tartar, and vanilla.
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4
Increase mixer speed to medium and beat until the mixture increases in volume 4 1/2 to 5 times and resembles a bowl of soft foam, about 1 1/2 to 3 minutes.
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5
Gradually beat in 1 tbsp at a time (on medium speed) 3/4 cup sugar for 2-3 minutes. Do not beat until stiff.
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6
When all sugar has been added, the foam will be creamy white. Slowly fold in flour with a rubber spatula, do not stir or mix.
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7
Pour batter into pan and tilt or spread to level the top.
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8
Bake 35-40 minutes or until a toothpick comes out clean.
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9
Let cool upside down for at least 1 1/2 hours.
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10
To unmold, insert a flat knife around the outside and inside of tube.
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11
While cake is cooling, mix dry pudding mix and pineapple in medium bowl. Gently fold in whipped topping.
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12
Cut cake horizontally into 3 layers.
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13
Place bottom layer on serving platter; top with 1/3 of the pudding mixture, repeat with next two layers, ending with filling on top.
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14
Refrigerate at least 1 hour. Top with berries just before serving!
