1 tablespoon butter or margarine
20 ounces crushed pineapple in juice; drained
1/2 cup brown sugar
4 eggs, separated
1/2 cup sugar
3/4 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup cold water
Melt butter in jellyroll pan. Spoon pineapple over and sprinkle with brown sugar.
Beat egg whites until foamy, gradually add 1/2 cup sugar, beat until stiff peaks.
Add rest of ingredients to yolks and blend. Pour over whites and fold in. Spread over pineapple in pan.
Bake 20 to 25 minutes, at 350°F. Turn out immediately onto towel dusted with powdered sugar. Roll along short edge, ending seam side down. Cool.
Posted by Annice Grinberg
Nutritional Info Per Serving: 191 Calories (kcal); 3g Total Fat; (14% calories from fat); 3g Protein; 38g Carbohydrate; 78mg Cholesterol; 193mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1-1/2 Other Carbohydrates