Pineapple Sponge Cake

This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes.

Pineapple Sponge Cake
Ingredients

• 1 ½ cups Wheat flour, white, cake, enriched
• 1 teaspoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
• 6 Egg, whole, raw, fresh
• ½ teaspoon Salt, table
• 1 ½ cups Sugars, granulated  
• 1 tablespoon Lemon juice, raw
• ½ cup Pineapple juice, canned, unsweetened, without added ascorbic acid
• 2 cups Cream, whipped, cream topping, pressurized
• 1 Pineapple, raw
• 12 Maraschino Cherries & Juice VG

Instructions
 Step 1
Preheat oven to 325 degrees F (165 degrees C).

 Step 2
Sift the cake flour and baking powder together.

 Step 3
Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).

 Step 4
With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).

 Step 5
Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.

 Step 6
Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.