2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup corn oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla flavoring
Grated rind of 1 lemon
1 cup egg whites
1/2 teaspoon cream of tartar
Icing:
2 tablespoons shortening
1 tablespoon butter
1/4 teaspoon salt
3 cups sifted powdered sugar
1/2 cup crushed pineapple
Sift flour, sugar, baking powder and salt into bowl; make a well in the mixture. Add oil, egg yolks, water, vanilla and lemon rind; beat until smooth. Beat egg whites with cream of tartar until stiff peaks are formed; gradually add egg yolk mixture, gently folding in until blended. Do not stir. Pour immediately into 10-inches tube pan. Bake at 325 degrees for 55 minutes. Invert pan on funnel to cool.
Icing: Blend shortening, butter, salt and 1/2 cup powdered sugar. Add remaining 2 1/2 cups sugar and pineapple alternately. Spread on cake.
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