Champion Sponge Cake - cooking recipe

Ingredients

1 1/4 c. sifted flour
1 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
6 eggs, separated
1 tsp. cream of tartar
1/2 c. sugar
1/4 c. water
1 tsp. vanilla
1/4 c. butter
1/4 c. shortening
3 c. sifted powdered sugar
8 1/2 oz. can crushed pineapple, drained
1/8 tsp. salt
1/4 tsp. vanilla
1/2 tsp. lemon rind, grated

Preparation

Sift together 1 cup sugar, baking powder and salt.
Beat egg whites at high speed until frothy.
Add cream of tartar.
Gradually add 1/2 cup of sugar, beating until stiff but not dry and peaks form.
Combine egg yolks, water, vanilla and dry ingredients.
Beat at medium-high speed until thick and lemon colored (about 4 minutes).
Gradually fold egg yolk mixture into egg whites.
Pour batter into ungreased 10-inch tube pan.
Bake at 350\u00b0 for 45 minutes.
Invert to cool.
Serve plain or frost with Pineapple Frosting.