Pineapple rollup

Yield: 10 Servings

Measure Ingredient
1 tablespoon Butter
20 ounces Crushed pineapple in juice, drained
½ cup Brown sugar
4 Eggs, separated
½ cup Sugar
¾ cup Flour
¼ cup Sugar
1 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Vanilla
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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