| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Jewish | Cakes, Fruit, Low-fat | 10 | Servings |
INGREDIENTS
| 1 | tb | Butter |
| 20 | oz | Crushed pineapple in juice, drained |
| 1/2 | c | Brown sugar |
| 4 | Eggs, separated | |
| 1/2 | c | Sugar |
| 3/4 | c | Flour |
| 1/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Vanilla |
| 1/4 | c | Cold water |
INSTRUCTIONS
Melt butter in jelly roll pan. Spoon pineapple over and sprinkle with brown sugar. Beat egg whites till foamy, gradually add 1/2 cup sugar, beat till stiff peaks. Add rest of ings. to yolks and blend. Pour over whites and fold in. Spread over pineapple in pan. Bake 20-25 mi,/ at 350F. Turn out immediately onto towel dusted with powdered sugar. Roll along short edge, ending seam side down. Cool. Posted to JEWISH-FOOD digest V96 #109 Recipe by: Annice's files From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> Date: Wed, 25 Dec 96 08:28:26 +0200
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