Pineapple Jelly Roll

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READY IN: 22mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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