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