Ingredients
1 cup sifted flour
1 tsp. baking powder
6 eggs, separated
1 cup sugar
1 can (1 lb. 4 oz.) crushed pineapple, very well drained
Whipped Cream Frosting (below)

Directions
Sift the flour and baking powder together. Place the egg whites in a large bowl and beat until foamy. Gradually add the sugar while beating and beat until stiff. Add the egg yolks, one at a time, beating well after each addition. Carefully fold in the sifted dry ingredients, a few tablespoons at a time. Turn the batter into two 9-inch layer pans which have been lined with waxed paper.

Bake at 350 degrees for 20 to 25 minutes, or until the cake springs back when touched with a finger. Loosen the cake from the sides of the pans. Turn the cake out on cake racks. Immediately remove the waxed paper. Allow the cake to cool.

Spread one layer with Whipped Cream Frosting, using about 2/3 cup. Over this, spread the crushed pineapple. Top with the remaining cake layer. Spread the remaining frosting over the cake. Refrigerate.

Whipped Cream Frosting

Ingredients
1 pint heavy cream
1/4 to 1/2 cup sugar
1/2 tsp. vanilla

Directions
Beat the heavy cream until fluffy. Gradually add the sugar while beating. Stir in the vanilla.