INGREDIENTS

INSTRUCTIONS

Published in the September 2, 1998 issue of the Los Angeles Times, in
the Times Past Column written by Leilah Bernstein..."this recipe for
Pineapple Feather Cake was printed on the "Of Interest to Women page
on May 1, 1933.. The recipe was originally published without an icing
recipe. The icing calls for an egg white, which doesn't get cooked.  To
be safer, you can substitute liquid egg whites, which carry less  risk
of salmonella infection." This recipe follows the introduction  of
canned pineapple juice by Dole, in 1929.  Sift together flour and
baking powder 4 times. Beat egg yolks,  pineapple and lemon juices and
1 cup sugar until light and thick  about 5 minutes. Beat egg whites and
salt, in another bowl until  foamy. Continue beating whites while
gradually adding remaining 1/2  cup sugar until whites are stiff but
not dry. Fold whites into yolks.  Fold flour mixture 1/4 at a time into
egg mixture until thoroughly  combined. Pour into tube pan lined on
bottom with wax paper. Bake at  325 degrees until top springs back when
lightly touched with finger.  50 minutes to 1 hour. Let cool in pan.
Turn out onto serving plate.    ICING  Whisk together egg white,
pineapple juice and powedered sugar. Pour  over cake and spread with
spatula.  202 calories; 84 mg sodium; 80 mg cholesterol; 2 grams fat;
43 grams  carbohydrates; 3 grams protein; 0.03 gram fiber  Posted to
JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on  Sep 07, 1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 271
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 93mg
Sodium: 123.9mg
Potassium: 58.4mg
Carbohydrates: 60.3g
Fiber: <1g
Sugar: 59.9g
Protein: 3.8g