| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Crushed pineapple — 1 20 oz |
|
|
Can |
| 1 |
c |
Packed light brown sugar |
| 1/3 |
c |
Dried coconut |
| 1/4 |
c |
Nuts — minced |
| 1 1/2 |
ts |
Vanilla extract |
| 3/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 4 |
lg |
Eggs |
| 2/3 |
c |
Sugar |
| 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
|
|
Powdered sugar |
|
|
Topping (* see note) |
INSTRUCTIONS
1. Drain pineapple well; reserve 3/4 cup juice and 1/2 cup crushed
pineapple for topping. 2. 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 x 10 x 1-inch jelly-roll pan. Set aside. 3. 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. 4. 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. 5. Sift flour with baking powder and salt. Gently fold flour
mixture into egg mixture. Spread batter evenly over pineapple mixture in
pan. 6. Bake in preheated 375-degree oven for 20-25 minutes. 7. 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. 8. 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.
Recipe By : Jo Anne Merrill
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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