Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 25cm ring tin. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
Bake at 170 degrees C for about 1 hour or until golden brown and firm to the touch. Invert ring tin on rack to cool. Once cake is cool loosen sides with a spatula and remove from tin. Decorate cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.