How to make it

  • Preheat oven to 350F.
  • 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. Beat in sugar one tablespoon at a time until soft peaks form. Combine 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. Add vanilla.
  • Alternately spoon yellow batter and white batter into an ungreased 10" tube pan. Bake for 35-40 minutes or until a toothpick inserted near 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, then cook and stir for two minutes, or until thickened. Cool. Once cooled, fold in whipped topping.
  • Remove cake from pan onto a serving plate. Spread frosting over top and sides of cake. Store in refrigerator.

Reviews & Comments 2

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  • racerrat 1 year ago
    no.. no butter or shortening... it is basically an angel food cake..
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  • henrie 1 year ago
    Is there no butter or shortening in this cake???
    Was this review helpful? Yes Flag

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