Pineapple cake roll
Pineapple cake roll recipe in the cake category
Recipe ingredients:
- 1, 15 1/2 ounces, can crushed pineapple
- 1/2 cup packed brown sugar
- 2 tablespoons butter or margarine, melted
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 4 egg whites
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 recipe pineapple sauce
Recipe method:
- Drain pineapple, reserving syrup. If necessary, add water to syrup to make 3/4 cup liquid. Set aside for sauce.
- Stir together the drained pineapple, brown sugar and melted butter or margarine.
- Spread mixture evenly in bottom of ungreased 15 x 10 x 1 inch jellyroll pan.
- In small mixer bowl, beat egg yolks and vanilla bout 5 minutes or until thick and lemon colored.
- Gradually beat in the 1/3 cup granulated sugar. Wash beaters thoroughly.
- In large mixer bowl, beat egg whites to soft peaks. Gradually add the 1/2 cup granulated sugar, beating to stiff peaks. Fold yolks into whites.
- Stir together flour, baking powder and salt. Sprinkle over egg mixture. Fold in gently.
- Spread batter over pineapple mixture in pan. Bake at 375 degrees F for 12 to 15 minutes.
- Immediately loosen edges of cake from pan and turn out onto towel sprinkled with confectioners sugar. Let stand one minute.
- Starting at narrow end, roll up cake, using towel to help you roll. Cool completely.
- To serve, cut into 1/2 inch slices. Spoon pineapple sauce over.
- Pineapple sauce:
- In medium saucepan stir together 1/4 cup granulated sugar and 1 tablespoon cornstarch.
- Add reserved pineapple syrup. Cook and stir until bubbly.
- Stir in 1 tablespoon butter and a few drops yellow food coloring, if desired.
- Cover surface with wax paper. Chill until ready to serve.
Tags: pineapple, roll, recipe, cake, recipes, cooking