Pineapple Chiffon Cake

2 ¼ cups cake flour

1 ½ cups sugar

1 tsp salt

3 tsp baking powder

½ cup oil

5 unbeaten egg yolks

¾ cup unsweetened pineapple juice

1 cup egg whites

½ tsp cream of tartar

Sift dry ingredients into mixing bowl. Make a well in dry ingredients. Add oil, egg yolks and pineapple juice in order given. Beat until smooth.

Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks. Fold egg yolk batter gradually into egg whites. Bake in 3- 9 inch round cake pans lined with parchment paper. Bake at 350 for 25 minutes or until done.

Pineapple Frosting

1/3 cup butter

3 cups powdered sugar

Pineapple juice

Cream butter until smooth in an electric mixer. Add powdered sugar, mix gently for a few seconds. Slowly add pineapple juice 2 T. at a time until frosting is the consistency desired.