Pineapple Jelly Roll
Ready In: 22 mins
Serves: 8
Ingredients
Sponge
- 1 cup sugar
- 1⁄3 cup pineapple juice
- 3 large eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
Pineapple Filling
- 1 cup crushed pineapple
- 1⁄2 cup sugar
- 1 cup juice
- 2 tablespoons cornstarch
Directions
- Line an 11 x 15 jellyroll pan with wax paper, then grease well.
- Preheat oven to 375°F.
- Mix sugar and pineapple juice together; 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 flour, baking powder and salt.
- Fold gently into egg mixture.
- Add vanilla extract; fold in gently.
- Pour into prepared jelly roll 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.
- 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.
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