Immediately loosen cake from edges of pan.
Pineapple jelly roll cake.
Roll up cake while hot starting with 10 inch side in towel.
In a large mixing bowl mix together the eggs and sugar.
My dad was cooking dinner one evening and accidently opened a can of crushed pineapples instead of a can of corn.
1 2 cup firmly packed brown sugar.
So here is the story as to how this cake was made today.
A moist jelly roll cake with the rich filling of pineapple upside down cake.
Pineapple jelly roll cake.
Bake for 20 25 minutes.
Build the jelly roll.
Starting at narrow end roll up cake using towel to help you roll.
Preheat the oven to 375 degrees f.
Spread cake with cooled filling.
Some filling may come out.
Line the bottom with parchment and spray the parchment.
Start preheating your oven as it does not take long to mix up this cake.
Spread with filling and roll.
Coat an 11 by 17 inch rimmed baking sheet or jelly roll pan with cooking spray.
To serve cut into 1 2 inch slices.
Invert onto prepared towel.
Our family doesn t like to waste food and tries to make the most of what we have so i searched up recipes for crushed pineapple and read about a.
Sprinkle on top of the unbaked cake.
Bring to boiling point.
Add the flour soda and pineapple.
Spread mixture evenly in bottom of ungreased 15 x 10 x 1 inch jelly roll pan.
Stir in butter and a few drops yellow food coloring if desired.
Carefully unroll the cake and spread pineapple jam or your desired filling on the cake leaving a 2 gap from one short end and a 1 gap on the long sides.
Add to hot pineapple.
4 large eggs separated 3 4 cup granulated sugar 1 teaspoon baking powder 1 2 teaspoon vanilla extract 1 4 teaspoon salt 1 2 cup all purpose flour confectioners sugar filling ingredients.
Carefully re roll the cake.
Spray your jelly roll pan with a non stick spray i use bakers w flour in the spray.
When the cake is completely cool add the filling.
In small mixer bowl beat egg yolks and vanilla about 5 minutes or until thick and lemon colored.
Bake 10 15 minutes or until center springs back when lightly touched.
Combine your crushed pineapple with it juice and angel food cake mix in a mixing bowl.
For the coconut sponge cake.
In medium saucepan stir together sugar and cornstarch.
Pour batter into the greased jelly roll pan.
Pour into prepared jelly roll pan.
Dissolve cornstarch in small amount of cold water.
Turn out onto a damp cloth.
Bake for 12 minutes or until cake springs back when lightly touched.
Add reserved pineapple syrup.
Spoon pineapple sauce over.
Starting at short end.
Stir together flour baking powder and salt.
Spread the whipped cream on top.
In saucepan put pineapple sugar and liquid.
In a small bowl mix together the brown sugar and nuts.
