Pineapple Feather Cake

Ingredients
1/2 cup shortening
3/4 teaspoon salt
1/2 teaspoon grated lemon rind
1 egg yolk
1 1/4 cups sugar
3 cups sifted cake flour
3 teaspoons Clabber Girl or Rumford Baking Powder
3/4 cup canned unsweetened pineapple juice
1/4 cup water
4 egg whites

Instructions
Combine shortening, salt, lemon rind and egg yolk and blend well. Add sugar gradually, creaming until light and fluffy. Sift flour and Clabber Girl or Rumford Baking Powder together and add alternately with combined pineapple juice and water to creamed mixture. Fold in stiffly beaten egg whites.

Bake in 2 greased 9-inch layer cake pans in a moderate oven (350° F) 30 minutes.

Frost with:

Pineapple Feather Frosting
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1 teaspoon light corn syrup
5 tablespoons unsweetened pineapple juice
1/3 teaspoon grated lemon rind

Combine egg whites, sugar, salt, corn syrup and pineapple juice in upper part of double boiler. Mix thoroughly. Place over boiling water and beat with rotary egg beater 7 minutes or until frosting stands in peaks. Remove from heat; add lemon rind and beat until of spreading consistency.