2 cans crushed pineapple, drained
1/2 c. dark brown sugar
3/4 c. cake flour
1 tsp. baking powder
1/2 tsp. salt
4 lg. eggs, separated
3/4 c. sugar
2 tsp. vanilla
1 tsp. grated lemon rind

Butter well a 10 x 15 inch jelly roll pan. Spread drained fruit evenly over bottom of pan and sprinkle with brown sugar. Sift flour with baking powder and salt.

Beat egg whites until foamy and add 3/4 cup of white sugar gradually, beating until stiff. Beat yolks into stiffened whites and add vanilla and lemon rind. Sprinkle flour over all and gently fold in.

Spread batter evenly over the pineapple and brown sugar. Bake in a preheated oven at 375 degrees for 18-20 minutes. Turn upside down on a damp towel and sprinkle lightly with confectioners' sugar. Roll up in towel and cool. Remove towel when cool, place cake on platter and ice.

ICING:

1 c. heavy cream
3 tbsp. confectioners' sugar

Beat heavy cream with sugar until stiff.