4 egg whites 2 tsp. vinegar 1 can crushed pineapple, drained Toasted coconut or slivered almonds 1 tsp. flour 8 T. sugar 1/2 pt. whipped cream
Whip egg whites; add flour and beat slightly. Add vinegar, while still beating. Add 6 tablespoons sugar and beat until stiff and glossy. Fold in last 2 tablespoons sugar. Spread mixture evenly into greased and lined sponge roll tin. Sprinkle with coconut or almonds. Cook in a moderate oven (350F) for 15 minutes or until golden brown. Have ready paper sprinkled with castor sugar. Tip Pavlov onto this and gently peel off paper. Cool slightly; spoon fruit and spread with whipped cream. Roll up long sides and chill in refrigerator overnight or at least 2 hours. This can be frozen but allow 2 hours for thawing. Flaked chocolate may also be used for filling.