The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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2 T soft butter 4 egg yolks
4 egg whites ½ tsp vanilla
Pinch of salt ½ c all-purpose flour
¼ c sugar
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Brush a tablespoon of soft butter over the bottom and sides of an
11-by-16-inch jelly-roll pan. Line the pan with a 22-inch strip of wax
paper and let the extra paper extend over the ends of the pan. Brush the
remaining butter over the paper and scatter a small handful of flour over
it. Tip the pan from side to side to spread the flour evenly. Then turn
the pan over and rap it sharply to dislodge any excess flour.Preheat the oven to 400°. In a mixing bowl, beat the egg whites and salt until they form soft, wavering peaks. Add the sugar, two tablespoons at a time, and beat until the whites cling to the beater solidly when it is lifted out of the bowl. In another small bowl, beat the egg yolks for about a minute, then add the vanilla. Mix a large tablespoon of the whites into the yolks, then pour the mixture over the remaining egg whites. Fold together, adding the ½ cup flour, two tablespoons at a time.
Pour the batter into the jelly-roll pan and spread it out evenly. Bake in the middle of the oven for about 12 minutes, or until the cake draws slightly away from the sides ofn the pan, and a small knife inserted in its center comes out dry and clean. Turn the cake out on a double thickness of wax paper about 22 inches long. Remove the wax-paper lining from the top of the cake and let the cake cool to room temperature before filling and rolling it.
The Filling
1½ c chilled, heavy cream canned, crushed pineapple (1-pound,
4 T granulated sugar 4½-ounce can)
1½ c thoroughly drained, 3 T confectioners' sugar
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For the filling, beat the chilled cream with a large whisk or rotary or
electric beater until it thickens lightly, then pour in the sugar and
continue to beat until the cream is stiff enough to form firm peaks on the
beater when it is lifted out of the bowl. With a rubber spatula, fold into
it the thoroughly drained pineapple, and spread the mixture out evenly on
top of the cake. Roll it up like a jelly roll and either serve at once or
refrigerate, covered with a sheet of foil. Just before serving, sprinkle the
exposed surface of the roll with the confectioners' sugar. Serves 6 to 8.
