Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Roll: Pineapple Roll Divine




Source of Recipe


southernliving.com


List of Ingredients




2 1/4 cups crushed pineapple (1 20 oz. can)
1 cup packed light brown sugar
1/3 cup dried coconut
1/4 cup minced nuts
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 large eggs
2/3 cup sugar
3/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
Powdered sugar
Topping -- * see directions


Recipe



Drain pineapple well; reserve 3/4 cup juice and 1/2 cup crushed pineapple for topping. Combine in a large mixing bowl the drained pineapple, brown sugar, coconut, nuts (your choice), 1 teaspoon vanilla extract, cinnamon and cloves. Mix well and spread over the bottom of an ungreased 15 × 10 × 1-inch jelly-roll pan. Set aside. Place egg whites in a bowl and beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Set aside.

In a separate bowl, beat egg yolks until thick and pale yellow; gradually beat in remaining 1/3 cup sugar and 1/2 teaspoon vanilla. Gently fold egg whites into egg yolk mixture. Sift flour with baking powder and salt. Gently fold flour mixture into egg mixture. Spread batter evenly over pineapple mixture in pan.

Bake in preheated 375-degree oven for 20-25 minutes.

Carefully loosen cake around edges. Invert cake onto kitchen towel which has been sprinkled with powdered sugar. Let stand 3-4 minutes then roll up, jelly-roll fashion. Cool cake then garnish with pineapple topping.

* TOPPING: Combine 3/4 cup reserved pineapple juice, 2 tablespoons sugar and 1 tablespoon cornstarch in saucepan; blend well. Cook until thick and clear. Stir in reserved pineapple; cool. Spoon on cake roll and sprinkle with toasted coconut.