Title: Pineapple Rollup
Categories: Cake Fruit Jewish
Yield: 10 Servings

15	ml	Butter
575	g	Can of crushed pineapple in juice; Drained
120	ml	Brown sugar
4		Eggs -- separated
120	ml	Sugar
175	ml	Flour
60	ml	Sugar
5	ml	Baking powder
2 1/2	ml	Salt
2 1/2	ml	Vanilla
60	ml	Cold water

Melt butter in jelly roll pan. Spoon pineapple over and sprinkle with brown sugar. Beat egg whites till foamy, gradually add sugar, beat till stiff peaks. Add rest of ingredients to yolks and blend. Pour over whites and fold in. Spread over pineapple in pan.

Bake 20-25 min at 175 C. Turn out immediately onto towel dusted with powdered sugar. Roll along short edge, ending seam side down. Cool.

Recipe By: Annice's files The Jewish-Food List and Archives jewish-food@eskimo.com Converted to metric by: Jim Weller

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