Pineapple Refrigerator Chiffon Cake

Directions

1. 1
   Soften gelatine in 1/4 cup cold water.
2. 2
   Separate eggs.
3. 3
   Combine slightly beaten egg yolks, 1 cup crushed pineapple and its syrup, 1 tablespoon lemon juice and 1/4 teaspoon salt.
4. 4
   Cook in a double boiler, stirring constantly, until custard consistency.
5. 5
   Stir in softened gelatine until thoroughly dissolved; cool.
6. 6
   Slowly beat 1/3 cup sugar into beaten egg whites; fold in.
7. 7
   Whip 2/3 cup icy cold evaporated milk until triple in volume; add 1 tablespoon lemon juice and beat until very thick; fold in.
8. 8
   Spoon 1/4 of mixture into waxed paper-lined 9 x 5-inch loaf pan.
9. 9
   Add a layer of large thin chocolate cookies; repeat 3 times.
10. 10
    Add remaining chiffon as last layer.
11. 11
    Chill overnight; unmold for 8 to 10 servings.