Walnut Cream Roll
- 4 egg whites
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/2 c. sugar
- 4 egg yolks
- 1/4 c. sifted enriched flour
- 1/2 c. chopped walnuts
- 1 c. heavy cream, whipped (sweetened)
- Beat whites with salt and vanilla until soft peaks form. Gradually beat in sugar. Beat yolks until thick and lemon-colored. Fold yolks into whites; carefully fold in flour and nuts. Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in moderate oven (375u0b0) for 12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Loosen sides of cake; turn out onto towel sprinkled with sifted confectioners sugar. Peel off paper. Cool to lukewarm. Starting at narrow end, roll cake and towel together. Cool on rack. Unroll; spread with whipped cream. Reroll cake; chill.
egg whites, salt, vanilla, sugar, egg yolks, flour, walnuts, heavy cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=151548 (may not work)