| 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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