> PINEAPPLE CAKE ROLL
> 1 (15 1/2 ounce) can crushed pineapple
> 1/2 cup packed brown sugar
> 2 tablespoons butter or margarine, melted
> 4 egg yolks
> 1/2 teaspoon vanilla extract
> 1/3 cup granulated sugar
> 4 egg whites
> 1/2 cup granulated sugar
> 1/2 cup all-purpose flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 1 recipe Pineapple Sauce
> Drain pineapple, reserving syrup. If necessary, add water to syrup to make
> 3/4 cup liquid. Set aside for sauce.
> Stir together the drained pineapple, brown sugar and melted butter or
> margarine. Spread mixture evenly in bottom of ungreased 15 x 10 x 1-inch
> jellyroll
> pan.
> In small mixer bowl, beat egg yolks and vanilla bout 5 minutes or until
> thick and lemon colored. Gradually beat in the 1/3 cup granulated sugar.
> Wash beaters
> thoroughly.
> In large mixer bowl, beat egg whites to soft peaks. Gradually add the 1/2
> cup granulated sugar, beating to stiff peaks. Fold yolks into whites.
> Stir together flour, baking powder and salt. Sprinkle over egg mixture. 
> Fold
> in gently. Spread batter over pineapple mixture in pan. Bake at 375 
> degrees
> F for 12 to 15 minutes. Immediately loosen edges of cake from pan and turn
> out onto towel sprinkled with confectioners' sugar. Let stand one minute.
> Starting at narrow end, roll up cake, using towel to help you roll. Cool
> completely.
> To serve, cut into 1/2-inch slices. Spoon Pineapple Sauce over. Makes 10
> servings.
> Pineapple Sauce
> In medium saucepan stir together 1/4 cup granulated sugar and 1 tablespoon
> cornstarch. Add reserved pineapple syrup. Cook and stir until bubbly. Stir
> in
> 1 tablespoon butter and a few drops yellow food coloring, if desired. 
> Cover
> surface with wax paper. Chill until ready to serve.
>
>
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