Easy Zucchini Pineapple Jelly Roll Cake Recipe
If you want to be known as a chef, make a personal recipe of Easy Zucchini Pineapple Jellyroll Cake. I have done that myself. Vegetable is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. It is the perfect choice for Dessert. Once you try preparing this Easy Zucchini Pineapple Jellyroll Cake, I am sure you will be making it again!.
Ingredients
Crushed pineapple 1 cup, drained
Zucchini 1-1/4 cups finely diced
Brown sugar 1/2 cup firmly packed
Sugar 1/2 cup
Eggs 3, separated
Pineapple juice 2 tablespoons
Pineapple extract 1/4 teaspoon
Flour 1 cup unsifted
Salt 1/4 teaspoon
Baking powder 1 teaspoon
Powdered sugar whipped cream
Directions
Drain pineapple well and save the juice.
Sprinkle pineapple in greased 9 x 13 x 2 inch pan. (Smaller pan makes the roll too thick.)
Scatter zucchini over pineapple.
Sprinkle with brown sugar and pat it down with your hand.
Mix sugar and egg yolks.
Stir in pineapple juice and extract, then flour, salt, and baking powder.
Beat egg whites until stiff, fold into batter.
Spoon batter over zucchini mixture in pan, smooth the top.
Bake at 375° for 15 to 18 minutes, or until cake tests done.
Do not overbake.
Loosen cake from sides of pan.
Turn it out, upside down, on clean dishtowel sprinkled with powdered sugar.
Trim off any crisp edges of cake.
While still hot, roll the cake, starting at the 9 inch end (pick up edge of cloth to start it rolling).
Wrap it in the cloth until it is cool.
Slice and top with whipped cream for an elegant dessert.
Best eaten the day you bake it.
Sprinkle pineapple in greased 9 x 13 x 2 inch pan. (Smaller pan makes the roll too thick.)
Scatter zucchini over pineapple.
Sprinkle with brown sugar and pat it down with your hand.
Mix sugar and egg yolks.
Stir in pineapple juice and extract, then flour, salt, and baking powder.
Beat egg whites until stiff, fold into batter.
Spoon batter over zucchini mixture in pan, smooth the top.
Bake at 375° for 15 to 18 minutes, or until cake tests done.
Do not overbake.
Loosen cake from sides of pan.
Turn it out, upside down, on clean dishtowel sprinkled with powdered sugar.
Trim off any crisp edges of cake.
While still hot, roll the cake, starting at the 9 inch end (pick up edge of cloth to start it rolling).
Wrap it in the cloth until it is cool.
Slice and top with whipped cream for an elegant dessert.
Best eaten the day you bake it.
