Pineapple Glazed Sponge Cake

Ingredients

• 1 cup cake flour sifted
• 0.5 teaspoon coconut extract 
• 1 teaspoon cream of tartar 
• 10  egg whites 
• 4  egg yolks 
• 2 tablespoons pineapple juice unsweetened
• 1.3 cups powdered sugar sifted
• 0.5 teaspoon salt 
• 1.3 cups sugar divided
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• spatula

Directions

1. Sift 1/2 cup sugar and flour together 3 times; set aside. Beat egg yolks at high speed of an electric mixer 3 minutes or until thick and pale.
2. Add coconut extract; beat at medium speed 3 minutes or until thickened. Set aside.
3. Beat egg whites, cream of tartar, and salt at high speed of electric mixer until foamy. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
4. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in carefully. Fold egg yolk mixture and vanilla into egg white mixture.
5. Coat the bottom of a 10-inch tube pan with cooking spray.
6. Pour batter into prepared pan, spreading evenly.
7. Bake at 350 for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan.
8. Place cake on a serving plate.
9. Combine powdered sugar and pineapple juice in a small bowl, stirring until smooth.
10. Drizzle over cooled cake.