1 (15 1/2 oz. can crushed pineapple
1/2 c. packed brown sugar
2 tbsp. butter, melted
1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1/2 tsp. vanilla
1/3 c. sugar
4 egg whites
1/2 c. sugar
Sifted powdered sugar
Pineapple Sauce

Drain pineapple, reserving syrup. If necessary, add water to syrup to make 3/4 cup liquid; set aside for sauce.

Stir together the drained pineapple, brown sugar, and melted butter; spread mixture evenly in bottom of ungreased 15 x 10 x 1 inch jelly roll pan. Stir together flour, baking powder, and salt. In small mixer bowl beat egg yolks and vanilla about 5 minutes or until thick and lemon-colored. Gradually add the 1/3 cup sugar, beating until sugar dissolves. Thoroughly wash beaters.

Beat egg whites to soft peaks. Gradually add the 1/2 cup sugar, beating to stiff peaks. Fold yolk mixture into whites. Sprinkle flour mixture over egg mixture. Fold in lightly by hand. Spread batter over pineapple mixture in pan. Bake in 375 degree oven for 12 to 15 minutes. Immediately loosen edges of cake from pan and turn out onto towel sprinkled with powdered sugar. (If any pineapple mixture remains in pan, remove with narrow spatula and spread over cake.) Let stand 1 minute. Starting with narrow end, roll up cake, using towel to help you roll. Cool completely on wire rack. Place on serving plate Cover and refrigerate for 3 to 24 hours. Prepare Pineapple Sauce.

Before serving: Cut into 1/2 inch slices; place 2 slices on each plate. Spoon Pineapple Sauce over. Makes 10 servings.

PINEAPPLE SAUCE: In medium saucepan stir together 1/4 cup sugar and 1 tablespoon cornstarch. Add reserved pineapple syrup. Cook and stir until bubbly; continue 2 minutes more. Stir in 1 tablespoon butter and a few drops of yellow food coloring, if desired. Cover surface with waxed paper; chill.