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Ingredientes
- 2 can Crushed pineapple liquid removed
- 1/2 c. Dark brown sugar
- 3/4 c. Cake flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 4 lrg Large eggs separated
- 3/4 c. Sugar
- 2 tsp Vanilla
- 1 tsp Grated lemon rind
- 1 c. Heavy cream
- 3 Tbsp. Confectioner's sugar
Direcciones
- Butter well a 10 x 15 inch jelly roll pan. Spread liquid removed fruit proportionately over bottom of pan and sprinkle with brown sugar. Sift flour with baking pwdr and salt.
- Beat egg whites till foamy and add in 3/4 c. of white sugar gradually, beating till stiff. Beat yolks into stiffened whites and add in vanilla and lemon rind. Sprinkle flour over all and gently mix in.
- Spread batter proportionately over the pineapple and brown sugar. Bake in a preheated oven at 375 degrees for 18-20 min. Turn upside down on a damp towel and sprinkle lightly with confectioners' sugar. Roll up in towel and cold. Remove towel when cold, place cake on platter and ice.
- ICING: Beat heavy cream with sugar till stiff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 732 | |
| Calories from Fat 146 | 20% |
| Total Fat 16.49g | 21% |
| Saturated Fat 8.5g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 697mg | 29% |
| Potassium 405mg | 12% |
| Total Carbs 140.15g | 37% |
| Dietary Fiber 2.4g | 8% |
| Sugars 111.04g | 74% |
| Protein 9.8g | 16% |
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