Pineapple Roulade Recipe

How to make it

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• Preheat oven to 190 C.
• Grease a 17 x 11-inch jelly roll pan; line with parchment paper(I used two 10 1/2 x 7 inch pans). Grease paper, and lightly dust with flour.
• In a large mixing bowl, beat egg yolks with water until fluffy.
• Beat in 1/4 cup sugar until pale and thickened; mix in vanilla.
• In another bowl, stir together flour with cornstarch and baking powder.
• In a clean medium mixing bowl, beat egg whites with salt until foamy.
• Beat in remaining 1/4 cup sugar until stiff peaks form; fold into egg yolk mixture.
• Gently fold in flour mixture, making sure flour is fully incorporated.
• Spread batter evenly in lined pan.
• Bake in oven centre for 10 to 12 minutes or until puffed, golden brown, and firm to touch.
• Loosen edges with knife; cool in pan on rack for 5 minutes.
• Invert onto a clean wet tea towel; peel off paper.
• Using tea towel as a guide, roll from the short end into a jelly roll; cover with tea towel and let it cool for 1/2 hour.
• When ready to assemble, beat whipping cream and icing sugar in a mixing bowl, until just thick and spreadable.
• Fold in chopped pineapple.
• Unroll jelly roll and sprinkle pineaple syrup.
• Leaving a 1-inch border on each short side, spread filling evenly over cake.
• Beginning with short side and using tea towel/greaseproff paper as an aid, roll up cake, jelly-roll-style.
• Cover tightly in greaseproof paper/plastic wrap and keep refrigerated until set.
• Remove paper/wrap.Carefully transfer roll, seam-side down, to serving platter.
• Spread remaining cream on top and sides.Decorate with pineapple pieces.