Ingredients: |
Ingredients: 1 (15 1/2 Oz) can crushed pineapple, drained--reserve syrup
1/2 cup packed brown sugar
2 Tbsp. butter or margarine, melted
4 egg yolks
1/2 tsp. vanilla
1/3 cup sugar
1/2 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 recipe Pineapple Sauce:
1/4 cup sugar
1 Tbsp. cornstarch
reserved pineapple syrup with water to make 3/4 cup
1 Tbsp. butter
Yellow food coloring
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Directions: |
Directions:Drain pineapple, reserving syrup. Stir together pineapple, brown sugar and melted margarine; spread mixture evenly in bottom of ungreased 15x10x1 inch jelly roll pan. In small mixer bowl beat eggs yolks and vanilla about 5 minutes or till thick and lemon-colored. Gradually beat in the 1/3 cup sugar.
In large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup 1/2 cup sugar, beating to stiff peaks. Fold yolks into whites. Stir together flour, baking powder and salt; sprinkle over egg mixture. Fold in gently. Spread batter over pineapple mixture in pan. Bake at 375' for 12 to 15 minutes. Immediately loosen edges of cake from pan and turn out onto towel sprinkled with powdered sugar. (if any pineapple mixture remains in pan, remove with narrow spatula and spread over cake.) Let stand 1 minute. Starting at narrow end roll up cake, using towel to help you roll.
Cool completely on wire rack. To serve, cut into 1/2 inch slices; place 2 slices on each plate. Spoon Pineapple Sauce over.
To make Pineapple sauce:
In medium saucepan stir together 1/4 cup sugar and 1 Tbsp. cornstarch. Add reserved pineapple syrup/water mixture. Cook and stir until bubbly. Stir in 1 Tbsp. butter a few drops of food coloring. Cover surface with waxed paper and chill. |
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