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Pineapple Sponge Cake Recipe

Recipe by: 106a802496d678ba

"This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes."

Directions

1Preheat oven to 325 degrees F (165 degrees C).
2Sift the cake flour and baking powder together.
3Separate the eggs, put the 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).
4With an electric mixer beat the 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).
5Fold 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.
6Bake 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.