| | SPONGE CAKE |
| 1 1/2 | c | Cake flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 5 | lg | Eggs; separated, at room temperature |
| 1/2 | c | Cold water |
| 1 1/4 | c | Sugar |
| 1/2 | tb | Vanilla extract |
| 1/2 | ts | Cream of tartar |
| | PINEAPPLE CONSERVE |
| 1 | | Ripe pineapple; peeled, cored, and coarsely chopped, (about 1-1/4 lbs. fruit) |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Water |
| 1 | tb | Fresh lemon juice |
| | STRAWBERRY CONSERVE |
| 1/3 | c | Granulated sugar |
| 1 | pt | Strawberries; hulled, (about 1 pound) |
| 1/4 | ts | Vanilla extract |
| | TOPPING |
| 2 | c | Heavy; (whipping) cream |
| 1/4 | c | Confectioners' sugar |
| 2 | | Ripe bananas |
| | Orange Juice; for dipping banana slices |
