Chinese Wedding Cake

1 cup sifted flour
1 teaspoon baking powder
6 eggs, separated
1 cup granulated sugar
1 (20 ounce) can crushed pineapple, very well drained
Whipped Cream Frosting (below)

Sift the flour and baking powder together.

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

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

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

Whipped Cream Frosting:
1 pint heavy cream
1/4 to 1/2 cup sugar
1/2 teaspoon vanilla extract

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