Pineapple Cake Roll Food

KAREN'S LUAU PINEAPPLE CAKE ROLL

Steps:

• Cake:.
• Drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping.
• In a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well.
• Spread in the bottom of a 15 x 10 jelly roll pan and set aside.
• In a med. mixing bowl, beat egg whites until soft peaks form.
• Gradually add 1/3 cup sugar and beat until stiff but not dry and set aside.
• In a lg. mixing bowl, beat egg yolks until thick and pale yellow.
• Gradually add 1/3 cup sugar and 1/2 vanilla.
• Gently fold egg whites into egg yolk mixture.
• Sift flour with baking powder and salt.
• Gently fold flour mixture into egg mixture.
• Spread cake batter evenly over pineappple mixture in pan.
• Bake in oven preheated to 375 degrees for 20-25 minutes.
• Loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes.
• Roll in jelly roll fashion and let cool.
• Garnish with pineapple topping.
• Pineapple topping:.
• In small sauce pan, combine pineapple juice with sugar and cornstarch and mix well.
• Cook over med. heat, stirring constantly, until clear and thickened.
• Remove for heat,stir in pineapple and cool.
• Spread on top of cake roll and sprinkle with coconut.

TAIWANESE PINEAPPLE CAKES

Steps:

• For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.
• For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
• Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
• Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
• Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.

EASY PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
• Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
• To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

PINEAPPLE SHEET CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a jelly roll pan.
• In a large mixing bowl, mix together the eggs and sugar.
• Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
• In a small bowl, mix together the brown sugar and nuts.
• Sprinkle on top of the unbaked cake.
• Bake for 20-25 minutes.
• When cake is done, remove from oven and pour on the topping while the cake is still hot.
• To make the Topping:.
• In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
• Pour on cake while cake is still hot.
• Cake is good warm or cold.

SWEET PINEAPPLE ROLLS

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
• Start the dough after the curd has been chilling for 1 hour. Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm for 30 seconds in the microwave. Stir in yeast until dissolved. Let stand until foamy, about 5 minutes.
• Stir egg, sugar, and lemon zest into the yeast mixture. Pour into the bowl of a stand mixer fitted with the dough hook attachment. Add all-purpose flour, whole wheat flour, and salt. Mix until dough comes together. Add butter gradually, with the mixer running, until it is fully incorporated into into the dough. Knead until dough leaves the sides of the bowl and looks smooth, 5 to 10 minutes.
• Lift dough out of the bowl and spray the bowl with cooking spray. Return dough to the bowl and turn to coat. Cover the bowl with a clean dish towel and let dough rise until almost doubled, about 1 hour.
• Place a baking sheet in the refrigerator.
• Turn the dough out onto a silicone baking mat and roll into a 12x15-inch rectangle. Slide the mat onto the cold baking sheet and return to the refrigerator for 15 minutes. This will make the dough easier to roll and cut.
• Spread a thin layer of pineapple curd evenly over the dough, leaving a 1/2-inch border on 3 sides. Roll up lengthwise starting from the edge closest to you. Use a sharp or serrated knife to cut the log into 12 even pieces.
• Grease a 9x13-inch baking pan and arrange rolls in the pan, spacing them out slightly. Cover loosely and let rise until doubled, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
• Uncover the rolls and bake in the preheated oven until light golden, about 25 minutes.
• Meanwhile, stir confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt together for the glaze. Add milk if glaze is too thick. Drizzle glaze over the warm rolls.