Recipe - Joans Recipe For A Caramel Pineapple Cake Roll

2 cn Crushed pineapple; drained
One half cup Dark brown sugar
Three fourths cup Cake flour
1 teaspoon Baking powder
One half teaspoon Salt
4 lg Eggs; separated
Three fourths cup Sugar
2 teaspoon Vanilla
1 teaspoon Grated lemon rind

ICING
1 cup Heavy cream
3 tablespoon Confectioner's sugar

Butter well a 10 x 15 inch jelly roll pan. Spread drained fruit evenly over
bottom of pan and sprinkle with brown sugar. Sift flour with baking powder
and salt.

Beat egg whites until foamy and add Three fourths cup of white sugar gradually,
beating until stiff. Beat yolks into stiffened whites and add vanilla and
lemon rind. Sprinkle flour over all and gently fold in.

Spread batter evenly over the pineapple and brown sugar. Bake in a
preheated oven at 375 degrees for 1820 minutes. Turn upside down on a damp
towel and sprinkle lightly with confectioners' sugar. Roll up in towel and
cool. Remove towel when cool, place cake on platter and ice.

ICING: Beat heavy cream with sugar until stiff.

Councilwoman at Large

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by sooz kirkland@gj.net on Mar 23, 1998