Pineapple Whipped Cream Cake - cooking recipe

Ingredients

2 c. crushed pineapple
1/2 c. real butter
1 1/2 c. sugar
3 egg yolks
toasted grated coconut
slivered almonds
maraschino cherries
2 Tbsp. fresh lemon juice
1/8 tsp. salt
3 egg whites, beaten
8 thin slices sponge cake (angel food)
8 oz. real whipping cream
2 tsp. sugar

Preparation

Cream the butter and 1\t1/2
cups sugar until light and add the egg yolks and pineapple.
Beat for 3 minutes, then add the lemon juice, salt and egg
whites.\tPour
a
layer\tinto a loaf mold which has been lined
with
the
sponge cake.\tAdd a layer of the cake and then
the rest of the pineapple mixture. Cover with the remaining sponge cake and chill in refrigerator for 24 hours. Unmold and cover with whipped cream.