Cake Recipes
Pineapple Jellyroll
Ingredients
Cake
- 1 cup granulated sugar
- 1/3 cup pineapple juice
- 3 eggs (large)
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Pineapple Filling
- 1 cup crushed pineapple
- 1/2 cup granulated sugar
- 1 cup juice
- 2 tablespoons cornstarch
Instructions
Cake
- Line a jellyroll pan with wax paper, then grease well. Heat oven to 375 degrees F.
- Mix sugar and pineapple juice together and set aside.
- Beat egg whites until stiff, but not dry. Set aside.
- Beat yolks until thick.
- Add sugar mixture a little at a time, beating well after each addition.
- Fold yolk mixture carefully into beaten egg whites.
- Sift cake flour, baking powder and salt. Fold gently into egg mixture.
- Add vanilla extract. Fold in. Pour into prepared jellyroll pan.
- Bake for 12 minutes or until cake springs back when lightly touched.
- Turn out onto a damp cloth. Strip off paper; cut crisp edges. Spread with filling and roll.
Pineapple Filling
- In saucepan put pineapple, sugar and liquid. Bring to boiling point.
- Dissolve cornstarch in small amount of cold water. Add to hot pineapple mixture. Cook until smooth and thickened, stirring constantly.
- Cool and spread on unrolled cake and re-roll.
- Sprinkle top of roll with confectioners' sugar or Cool Whip.