pineapple sponge cake

Ingredients

• Servings: 1
• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 6 eggs
• 1/2 teaspoon salt
• 1 1/2 cups white sugar
• 1 tablespoon lemon juice
• 1/2 cup unsweetened pineapple juice
• 2 cups whipped cream
• 1 fresh pineapple, peeled and cored
• 12 maraschino cherries

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• sift the cake flour and baking powder together.
• separate 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).
• with 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).
• 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 .
• 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.