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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This a jellyroll with a twist! A sunny pineapple filling... =) Ingredients:
1 cup sugar |
1/3 cup pineapple juice |
3 large eggs |
1 cup flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1 cup crushed pineapple |
1/2 cup sugar |
1 cup juice |
2 tablespoons cornstarch |
Directions:
1. Line an 11 x 15 jellyroll pan with wax paper, then grease well.
2. Preheat oven to 375°F.
3. Mix sugar and pineapple juice together; set aside.
4. Beat egg whites until stiff, but not dry; set aside.
5. Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.
6. Sift flour, baking powder and salt.
7. Fold gently into egg mixture.
8. Add vanilla extract; fold in gently.
9. Pour into prepared jelly roll pan.
10. Bake for 12 minutes or until cake springs back when lightly touched.
11. Turn out onto a damp cloth.
12. Strip off paper; cut crisp edges.
13. Spread with filling and roll.
14. Filling: In saucepan put pineapple, sugar and liquid.
15. Bring to boiling point.
16. Dissolve cornstarch in small amount of cold water.
17. Add to hot pineapple mixture.
18. Cook until smooth and thickened, stirring constantly.
19. Cool and spread on unrolled cake and re-roll.
20. Sprinkle top of roll with confectioners' sugar.
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