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Ingredientes
- 2 cans crushed pineapple, liquid removed
- 1/2 c. dark brown sugar
- 3/4 c. cake flour
- 1 teaspoon baking pwdr
- 1/2 teaspoon salt
- 4 lg. large eggs, separated
- 3/4 c. sugar
- 2 teaspoon vanilla
- 1 teaspoon grated lemon rind
- 1 c. heavy cream
- 3 T confectioners' sugar
Direcciones
- Butter well a 10 x 15 inch jelly roll pan. Spread liquid removed fruit evenly 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 cup 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 evenly 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 cool. Remove towel when cool, place cake on platter and ice.
- Beat heavy cream with sugar till stiff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 10 servings | |
| Calories 286 | |
| Calories from Fat 58 | 20% |
| Total Fat 6.59g | 8% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 279mg | 12% |
| Potassium 162mg | 5% |
| Total Carbs 54.42g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 42.8g | 29% |
| Protein 3.92g | 6% |
