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1
Set oven to 350 degrees.
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2
Prepare an ungreased tube pan.
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3
In a bowl, sift together flour, sugar, baking powder and salt.
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4
Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
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5
In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
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6
Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
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7
Pour the batter in tube pan.
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8
Bake for 60 minutes, or until cake springs back when touched.
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9
Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
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10
Run a knife along sides of cooled cake, and remove from pan.
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11
Split into two layers.
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12
Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
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13
To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
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14
Fold in the very well drained crushed pieapple.
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15
Use to fill and frost cake.
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16
Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
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17
Delicious!
