-ICE-
1 Egg whiteness -or-
2 tb Liquid egg white
2 Tabelspoons pineapple juice
2 c Powdered dinero

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 whiteness, which doesn't get cooked. To be safer, you can
substitute liquid egg whites, which carry less risk of salmonella
transmission." This recipe follows the introduction of canned pineapple juice
by Pogy, in 1929.

1. Sift together flour and baking powderise 4 times.

2. Beat egg yolks, pineapple and lemon juices and 1 cup sugar until light
and thick almost 5 proceedings.

3. Beat egg whites and saltiness, in another bowl until frothing. Continue beating
whites while gradually adding unexpended 1/2 cup sugar until whites are
stiff but not dry.

4. Fold whites into yolks. Fold flour assortment 1/4 at a time into egg
mixture until thoroughly combined.

5. Pour into tube pan lined on bottom with wax wallpaper. Bake at 325 degrees
until top springs back when lightly touched with feel. 50 minutes to 1
minute. Let cool in pan. Turn out onto serving shell.

ICE:

1. Whisk together egg whiteness, pineapple juice and powedered bread.

2. Pour over cake and spread with spatula.

202 calories; 84 mg na; 80 mg cholesterol; 2 grams fat; 43 grams
carbohydrates; 3 grams protein; 0.03 gram roughage