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Pineapple Roll-Up Cake

Source of Recipe

by: Schmitty


List of Ingredients

2 tablespoons butter
1 No. 2 1/2 can (1 lb 13 ounces or 3 1/2 cups) crushed pineapple
1/2 cup firmly packed brown sugar
3/4 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/2 cup sugar
4 egg yolks
1/2 teaspoon Vanilla
1/4 cup sugar
Pineapple Fluff topping (recipe below)
Confectioners' sugar



Recipe

Preheat oven to 375 degrees F.

Melt 2 tablespoons butter in jelly roll pan. Drain pineapple thoroughly, reserving 1 cup of juice for Pineapple Fluff topping. Spread fruit evenly in pan. Sprinkle with 1/2 cup brown sugar.

Sift together flour, baking powder and salt. Beat egg whites in large bowl until soft mounds form. Gradually add 1/2 cup sugar and continue beating until straight peaks form.

In a separate bowl, combine 4 egg yolks, vanilla and 1/4 cup sugar and beat with an electric mixture at high speed until thick and lemon colored. Fold egg yolk mixture gently into egg whites. Do not stir. Blend in dry ingredients one third at a time; fold gently after each addition until all particles disappear. Pour batter over pineapple mixture in jelly roll pan.

Bake 15 to 20 minutes or until cake is golden brown and springs back when touched lightly in center. Loosen sides. Turn out immediately onto towel sprinkled with confectioners' sugar. Trim edges of cake if necessary. Roll cake immediately starting with end. Cool. Slice and serve with Pineapple Fluff.

Pineapple Fluff:
1/3 cup sugar
1 1/2 tablespoon cornstarch
1 cup pineapple juice
2 teaspoons grated lemon rind
1 tablespoon lemon juice
1 cup whipping cream


Combine sugar and cornstarch in saucepan. Blend in pineapple juice and cook, stirring constantly until thickened and clear. Remove from heat. Add lemon rind and juice. Cool. Beat 1 cup whipping cream until stiff; fold into pineapple mixture.