Walnut Roulade

• 3 eggs, separated
• 13 cup granulated sugar
• 1/2 cup walnuts, finely ground to make 3/4 cup
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar
• 1 1/2 cups chilled orange curd (see recipe)

1. Line the base of a glass or ceramic dish (14 by 11 by 2 inches) with parchment paper cut to fit.
2. Reserve.
3. In a large metal bowl, whisk together egg yolks and granulated sugar until thick and pale.
4. Stir in nuts and baking powder.
5. In another bowl, beat egg whites until stiff peaks form.
6. Fold whites into nut mixture until thoroughly mixed.
7. Spread in an even layer on the parchment paper.
8. Cover tightly with microwave plastic wrap.
9. Cook at 100 percent power in a 650- to 700- watt oven for 5 minutes and 30 seconds.
10. Prick plastic to release steam.
11. Remove from oven and uncover.
12. Cover loosely with a towel and allow to stand until completely cool.
13. Place a larger piece of waxed paper on work surface and sprinkle with confectioner's sugar.
14. When roulade has cooled, turn out onto waxed paper and peel off parchment paper.
15. If not using immediately, roll by lifting the long side of the waxed paper nearest to you and letting the roulade roll on itself, away from you.
16. Cover with plastic wrap and refrigerate.
17. When ready to serve, unroll the roulade and spread about 3/4 of the orange curd over the roulade, leaving a 1/4-inch border around the outside.
18. Re-roll the roulade as before and decorate with remaining orange curd.

eggs, sugar, walnuts, baking powder, sugar, orange curd

Taken from cooking.nytimes.com/recipes/6537 (may not work)