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Ingredients Jump to Instructions ↓

  1. :

  2. 1 cup granulated sugar

  3. 1/3 cup pineapple juice

  4. 3 eggs, large

  5. 1 cup cake flour

  6. 1 teaspoon baking powder

  7. 1/4 teaspoon salt

  8. 1 teaspoon vanilla extract

  9. Pineapple filling :

  10. 1 cup crushed pineapple

  11. 1/2 cup granulated sugar

  12. 1 cup juice

  13. 2 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. Line a jellyroll pan with wax paper, then grease well.

  2. Preheat oven to 375 degrees F.

  3. Mix sugar and pineapple juice together and set aside.

  4. Beat egg whites until stiff, but not dry. Set aside.

  5. Beat yolks until thick.

  6. Add sugar mixture a little at a time, beating well after each addition.

  7. Fold yolk mixture carefully into beaten egg whites.

  8. Sift cake flour, baking powder and salt.

  9. Fold gently into egg mixture.

  10. Add vanilla extract. Fold in.

  11. Pour into prepared jellyroll pan.

  12. Bake for 12 minutes or until cake springs back when lightly touched.

  13. Turn out onto a damp cloth.

  14. Strip off paper. Cut crisp edges.

  15. Spread with filling and roll.

  16. Pineapple filling :

  17. In saucepan put pineapple, sugar and liquid.

  18. Bring to boiling point.

  19. Dissolve cornstarch in small amount of cold water.

  20. Add to hot pineapple mixture.

  21. Cook until smooth and thickened, stirring constantly. Cool.

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