Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pineapple Roll-up Cake
Famous Authors (View All Authors)
Cakesandfrostings - Cake Pineapple Roll-up Cake Post by :FrankBarron Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2768

Click below to download : Cakesandfrostings - Cake Pineapple Roll-up Cake (Format : PDF)

Cakesandfrostings - Cake Pineapple Roll-up Cake

2 tablespoons butter
1 No. 2 1/2 can (1 lb 13 ounces or 3 1/2 cups) crushed pineapple
1/2 cup firmly packed brown sugar
3/4 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/2 cup sugar
4 egg yolks
1/2 teaspoon Vanilla
1/4 cup sugar
Pineapple Fluff topping (recipe below)
Confectioners' sugar

Preheat oven to 375 degrees F.

Melt 2 tablespoons butter in jelly roll pan.

Drain pineapple thoroughly, reserving 1 cup of juice for Pineapple Fluff topping.

Spread fruit evenly in pan.

Sprinkle with 1/2 cup brown sugar.

Sift together flour, baking powder and salt.

Beat egg whites in large bowl until soft mounds form.

Gradually add 1/2 cup sugar and continue beating until straight peaks form.

In a separate bowl, combine 4 egg yolks, vanilla and 1/4 cup sugar and beat with an electric mixture at high speed until thick and lemon colored.

Fold egg yolk mixture gently into egg whites. Do not stir.

Blend in dry ingredients one third at a time; fold gently after each addition until all particles disappear.

Pour batter over pineapple mixture in jelly roll pan.

Bake 15 to 20 minutes or until cake is golden brown and springs back when touched lightly in center.

Loosen sides.

Turn out immediately onto towel sprinkled with confectioners' sugar.

Trim edges of cake if necessary.

Roll cake immediately starting with end.


Slice and serve with Pineapple Fluff.

Pineapple Fluff

1/3 cup sugar
1 1/2 tablespoon cornstarch
1 cup pineapple juice
2 teaspoons grated lemon rind
1 tablespoon lemon juice
1 cup whipping cream

Combine sugar and cornstarch in saucepan.

Blend in pineapple juice and cook, stirring constantly until thickened and clear.

Remove from heat.

Add lemon rind and juice.


Beat 1 cup whipping cream until stiff; fold into pineapple mixture.

If you like this book please share to your friends :

Cakesandfrostings - Cake Pineapple Upside-down Cake Cakesandfrostings - Cake Pineapple Upside-down Cake

Cakesandfrostings - Cake Pineapple Upside-down Cake
1 1/3 cups flour 3/4 cups sugar 3 tsp. baking powder 1/2 tsp. salt 1/4 cup shortening 1 egg 3/4 cup milk 3 tbsp. butter 1/2 cup brown sugar 9 pineapple slices Combine flour, sugar, baking powder and salt. Cut in shortening. Mix together egg and milk and add to flour mixture. Meanwhile, melt butter in an 8" round (or square) pan in oven at 350°F. Sprinkle with brown sugar, then arrange a layer of pineapple slices close together in pan, over butter and sugar. Cover with batter. Bake at 350°F for 30 minutes. Turn cake upside-down on plate and remove

Cakesandfrostings - Cake Pineapple Nut Cakesandfrostings - Cake Pineapple Nut

Cakesandfrostings - Cake Pineapple Nut
>1 20 oz can of crushed pineapple - undrained >2 cups flour >2 cups chopped walnuts >2 teaspoons baking soda >2 cups white sugar >2 eggs - unbeaten > >Mix together all ingredients in a big bowl by hand. Pour in a 13 X 9 pan for about 45 minutes at 350 degrees. > >FROSTING > >1 8 oz cream cheese >1 1/2 cup powdered sugar >1 stick butter (melted) (unsalted butter is good for this) >1 teaspoon vanilla > >Mix all ingredients. Frost cake while warm. >