Yield: 10 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter |
20 ounces | Crushed pineapple in juice, drained |
½ cup | Brown sugar |
4 \N | 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