Jelly roll cake moist with a rich filling flavored like pineapple upside-down cake.
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Cake
4 large Land O Lakes® Eggs, separated
34 cup sugar
1 teaspoon baking powder
12 teaspoon vanilla
14 teaspoon salt
12 cup all-purpose flour
Powdered sugar
Filling
12 cup firmly packed brown sugar
14 cup Land O Lakes® Butter
1 (20-ounce) can crushed pineapple in syrup, drained, reserve syrup
12 cup reserved pineapple syrup
1 tablespoon cornstarch
Garnish
Powdered sugar
Land O Lakes® Heavy Whipping Cream, sweetened, whipped
Maraschino cherries
STEP 1
Combine all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue boiling 1 minute. Refrigerate 2-3 hours or until completely cooled.
STEP 2
Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line with parchment or waxed paper; grease paper. Set aside. Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
STEP 3
Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
STEP 4
Combine remaining 1/2 cup sugar, egg yolks, baking powder, vanilla and salt in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Gently stir in egg whites, alternately with flour, until just mixed.
STEP 5
Pour mixture into prepared pan. Bake 10-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off paper. Roll up cake while hot, starting with 10-inch side, in towel. Cool completely.
STEP 6
Unroll cooled cake; remove towel. Spread cake with cooled filling. Starting at short end, roll up cake. Transfer to serving platter. Cover; refrigerate until serving time.
STEP 7
Cut jelly roll into slices. Garnish with powdered sugar, whipped cream and cherries, if desired.
