John Myers
Ingredients for 1 servings:
- 4 large eggs, separated
- 100 g sugar
- ½ tsp vanilla extract
- 60 g flour
- 40 g cornstarch
- 1 can pineapple, sliced, (567 g)
- 500 ml cream
- 2 packs of cream stiffener
- 50 g powdered sugar
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
For the pastry, preheat the oven to 180°C and line a baking sheet with baking paper. Separate the eggs and whisk the egg yolks with the sugar and vanilla extract until thick and creamy. Then, using a cleaned whisk, beat the egg whites until stiff peaks form. Mix the flour and cornstarch and sift them over the egg yolk mixture. Add the egg whites and carefully fold both in with a spatula. Place on the prepared baking sheet, smooth the surface, and bake in the hot oven for about 12-15 minutes. Tip: Check this carefully; the sponge should have a light brown color. It’s very important that it doesn’t stay in the oven for too long, otherwise it will dry out and break later when rolling it up. Once the sponge is in the oven, place a clean tea towel on a work surface. Then remove the sheet from the oven. Use a knife to loosen the pastry from the edges and turn it out onto the tea towel, along with the paper. Peel off the baking paper, roll up the sponge with the towel, place it on a wire rack, and let it cool completely. In the meantime, you can start on the filling. To do this, drain the pineapple slices in a sieve. Whip the cream with the cream stiffener until stiff peaks form and stir in the icing sugar. Then put three tablespoons of this into a piping bag with a star nozzle. Cut the pineapple slices into wedges, but not too small. I halve the slices, quarter them, and then cut the quarters again. Add these to the cream and fold in with a spatula. Unroll the Swiss roll and spoon the pineapple cream on top. Spread evenly and smooth out. Carefully unroll the roll and place a cake plate on top. Decorate with a few tufts and the remaining pineapple slices.
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