PINEAPPLE CAKE RECIPE

INGREDIENTS
2 1/2 cups sifted cake flour (sifted before measuring)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pineapple juice
3/4 cup drained, crushed pineapple
1 teaspoon vanilla extract
1/2 cup butter
1 cup sugar, divided
3 large egg yolks
3 large egg whites

INSTRUCTIONS
Preheat oven to 350-degrees F. Lightly grease and flour two 9-inch round cake pans.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together pineapple juice, crushed pineapple and vanilla extract.
In a separate large mixing bowl, cream butter and 3/4 cup sugar together until fluffy. Add egg yolks one at a time, beating after each addition until smooth.
Alternate adding the sifted dry ingredients with the pineapple juice mixture into the butter/sugar mixture, beating after each addition until smooth.
In a separate bowl, beat egg whites until stiff. Gradually add in remaining 1/4 cup sugar, beating until combined.
Fold beaten egg whites into batter.
Divide batter between the two prepared 9-inch round cake pans. Bake at 350-degrees F for 30 minutes, or until cake tester comes out clean.
Let cake layers cool in pans for about 10 minutes, then carefully transfer to cooling racks until cool.