Pineapple Chiffon Cake

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2 1/4 cups cake flour
1 1/2 cups sugar
1 teaspoon salt
3 teaspoons baking powder
1/2 cup salad oil
5 unbeaten egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites
1/2 teaspoon cream of tartar

Sift dry ingredients into mixing bowl;

make a well in dry ingredients.

Add salad oil, egg yolks, and pineapple juice in order given.

Beat until satin smooth.

Combine egg whites and cream of tartar in large mixing bow.

Beat until they form very stiff peaks ( stiffer than for meringue or angel cake).

Fold egg-yolk batter gradually into egg whites.

Bake in 10-inch tube pan in moderate slow oven (325) 55 minutes, then in moderate oven (350) 10 minutes.

Frost cool cake with:

Pineapple-Butter-Cream Icing:

Cream 1/2 cup butter or fortified margarine and 4 cups sifted confectioners sugar.

Stir in 6 tablespoons well-drained crushed pineapple and 1 to 2 tablespoons pineapple juice.

Beat thoroughly.

Spread on top and sides of cake.

Decorate with pineapple daisies.