|
Method
- Preheat oven to 190 C.
- Grease a 43cm x 28cm jelly roll pan; line with parchment paper(I used two 26cm x 17cm 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 100g 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.
|
