Preparation:
1. Drain pineapple well; reserve 3/4 cup juice and 1/2 cup crushed pineapple for topping.
2. Combine in a large mixing bowl the drained pineapple, brown sugar, coconut, nuts (your choice), 1 teaspoon vanilla extract, cinnamon and cloves. Mix well and spread over the bottom of an ungreased 15 x 10 x 1-inch jelly-roll pan. Set aside.
3. Place egg whites in a bowl and beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Set aside.
4. In a separate bowl, beat egg yolks until thick and pale yellow; gradually beat in remaining 1/3 cup sugar and 1/2 teaspoon vanilla. Gently fold egg whites into egg yolk mixture.
5. Sift flour with baking powder and salt. Gently fold flour mixture into egg mixture. Spread batter evenly over pineapple mixture in pan.
6. Bake in preheated 375-degree oven for 20-25 minutes.
7. Carefully loosen cake around edges. Invert cake onto kitchen towel which has been sprinkled with powdered sugar. Let stand 3-4 minutes then roll up, jelly-roll fashion.
8. Cool cake then garnish with pineapple topping.
* TOPPING:
Combine 3/4 cup reserved pineapple juice, 2 tablespoons sugar and 1 tablespoon cornstarch in saucepan; blend well. Cook until thick and clear. Stir in reserved pineapple; cool. Spoon on cake roll and sprinkle with toasted coconut. |
