INGREDIENTS

INSTRUCTIONS

CAKE
ICING
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.
1. Sift together flour and baking powder 4 times.
2. Beat egg yolks, pineapple and lemon juices and 1 cup sugar until light
and thick about 5 minutes.
3. 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.
4. Fold whites into yolks. Fold flour mixture 1/4 at a time into egg
mixture until thoroughly combined.
5. 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:
1. Whisk together egg white, pineapple juice and powedered sugar.
2. 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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