Pineapple Jellyroll

1 cup granulated sugar
1/3 cup pineapple juice
3 eggs (large)
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Line a jellyroll pan with wax paper, then grease well. Preheat oven to 375 degrees F.

Mix sugar and pineapple juice together and set aside.

Beat egg whites until stiff, but not dry. Set aside.

Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.

Sift cake flour, baking powder and salt. Fold gently into egg mixture. Add vanilla extract. Fold in. Pour into prepared jellyrollpan. Bake for 12 minutes or until cake springs back when lightly touched. Turn out onto a damp cloth. Strip off paper; cut crisp edges. Spread with filling and roll.

Pineapple Filling
1 cup crushed pineapple
1/2 cup granulated sugar
1 cup juice
2 tablespoons cornstarch

In saucepan put pineapple, sugar and liquid. Bring to boiling point. Dissolve cornstarch in small amount of cold water. Add to hot pineapple mixture. Cook until smooth and thickened, stirring constantly. Cool and spread on unrolled cake and re-roll. Sprinkle top of roll with confectioners' sugar or Cool Whip.