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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pineapple Roll-up Cake
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Cakesandfrostings - Cake Pineapple Roll-up Cake Post by :FrankBarron Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2732

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.

Cool.

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.

Cool.

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


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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
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