The Vintage Chiffon Cake Site
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egg whites, 2 1/4 cups sugar, 1/4 tsp. salt,
1/2 tsp. cream of tartar, 1/2 cup syrup
from canned pineapple in top of double
boiler, over boiling water; beat with
rotary beater 7 minutes, or until icing
"peaks." Remove from heat; beat un-
til cool. Reserve 1 1/2 cups icing for top.
Spread remaining icing between layers
and on sides. To icing for top (1 1/2
cups) add 1/2 cup drained crushed
pineapple; spread on top. Sprinkle
sides with 1/2 cup toasted coconut.
Source: Official print ad.