Sponge Cake & Creamy Pineapple Frosting (Orpha Whitlock)

1-1/4 C sifted flour
1 C sugar
1/2 tsp. baking powder
1/2 tsp. salt
6 egg whites (large)
1 tsp. cream of tartar
1/2 C sugar
6 egg yolks
1/4 C water (1/3 C for high altitude)
1 tsp. vanilla

Sift together flour, 1 C sugar, baking powder and salt.  In a large mixing bowl, beat egg whites until frothy.  Add cream of tartar.  Gradually beat in 1/2 C sugar a little at a time, beat until whites form stiff, not dry peaks.  In a small bowl, combine egg yolks, water, vanilla and sifted dry ingredients.  Beat at medium high speed for 4 minutes or until mixture is light and fluffy.  Fold yolk mixture gently, but thoroughly into the beaten egg whites.  Turn into an ungreased 10" tube pan.  Bake at 350 degrees (375 degrees for high altitude) for about 45 minutes. Invert pan to cool.  Frost.

Creamy Pineapple Frosting
Cream:
1/4 C butter
14 C shortening. 
Gradually add 3 C sifted powdered sugar.  Beat until light and fluffy. 
Blend in 1 (8-1/2 oz) can well drained, crushed pineapple, 1/8 tsp. salt, 1/4 tsp. vanilla and 1/2 tsp. grated lemon rind.