|20 ounces||Crushed pineapple in juice, drained|
|½ cup||Brown sugar|
|1 teaspoon||Baking powder|
|¼ cup||Cold water|
Melt butter in jelly roll pan. Spoon pineapple over and sprinkle with brown sugar. Beat egg whites till foamy, gradually add ½ 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@...> Date: Wed, 25 Dec 96 08:28:26 +0200
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