Recipe - Pineapple Roll Divine

2 One fourth cup Crushed pineapple 1 20 oz
Can
1 cup Packed light brown sugar
1/3 cup Dried coconut
One fourth cup Nuts minced
1 One half teaspoon Vanilla extract
Three fourths teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
4 lg Eggs
2/3 cup Sugar
Three fourths cup Allpurpose flour
1 teaspoon Doubleacting baking powder
One half teaspoon Salt
Powdered sugar
Topping (* see note)

1. Drain pineapple well; reserve Three fourths cup juice and One half cup crushed
pineapple for topping. 2. Combine in a large mixing bowl the drained
pineapple, brown sugar, coconut, nuts (your choice), 1 teaspoon vanilla
extract, cinnamon and cloves. Mix well and spread over the bottom of an
ungreased 15 x 10 x 1inch jellyroll pan. Set aside. 3. Place egg whites
in a bowl and beat until soft peaks form. Gradually add 1/3 cup sugar and
beat until stiff but not dry. Set aside. 4. In a separate bowl, beat egg
yolks until thick and pale yellow; gradually beat in remaining 1/3 cup
sugar and One half teaspoon vanilla. Gently fold egg whites into egg yolk
mixture. 5. Sift flour with baking powder and salt. Gently fold flour
mixture into egg mixture. Spread batter evenly over pineapple mixture in
pan. 6. Bake in preheated 375degree oven for 2025 minutes. 7. Carefully
loosen cake around edges. Invert cake onto kitchen towel which has been
sprinkled with powdered sugar. Let stand 34 minutes then roll up,
jellyroll fashion. 8. Cool cake then garnish with pineapple topping.

* TOPPING: Combine Three fourths cup reserved pineapple juice, 2 tablespoons sugar
and 1 tablespoon cornstarch in saucepan; blend well. Cook until thick and
clear. Stir in reserved pineapple; cool. Spoon on cake roll and sprinkle
with toasted coconut.

Recipe By : Jo Anne Merrill

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip