My 50th Birthday Pineapple Sponge Cake Recipe

How to make it

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• Preheat oven to 325.
• Sift the cake flour and baking powder together.
• Separate eggs and put egg yolks into a large bowl and the egg whites into a small bowl.
• With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes.
• Gradually beat in 3/4 cup of the white sugar.
• Add the lemon juice and pineapple juice.
• Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
• With an electric mixer beat egg whites with the salt until moist peaks form (about 1 minute).
• Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
• Fold the beaten egg whites into the batter and mix only until blended.
• Pour batter into an ungreased 10 inch tube pan.
• With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
• Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool.
• Once cake is cool loosen sides with a spatula and remove from pan.
• Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.