Honey-Walnut Sponge Roll

• 1/2 cup cake flour
• 1/2 cup finely ground walnuts
• 3/4 teaspoon baking powder
• Pinch of salt
• 4 eggs, at room temperature
• 1/2 cup granulated sugar
• Confectioners' sugar
• 3/4 cup warm honey

1. Preheat oven to 350 degrees.
2. Grease a 10-by-15-inch jellyroll pan with butter or margarine, and line it with a sheet of waxed paper cut to fit the width and extending a few inches at either end.
3. Grease the paper.
4. Sift together the flour, half the walnuts, the baking powder and salt.
5. Set aside.
6. Beat the eggs at high speed until they become very thick and light, like softly whipped cream.
7. Gradually beat in the granulated sugar.
8. Fold in the flour mixture.
9. Spread the batter in the pan and bake about 20 minutes, until puffed and golden brown.
10. Quickly run a knife around the edges of the pan.
11. Heavily dust a clean linen towel or a large sheet of waxed paper with sifted confectioners' sugar and invert the cake, along with the pan, onto the surface.
12. Lift the pan off and peel off the wax paper.
13. Spread the cake with the warm honey and sprinkle with the remaining ground walnuts.
14. Using one end of the towel or waxed paper for leverage, roll the cake up from the narrow side and transfer it to a serving platter.
15. Allow to cool.
16. Before serving, dust the top with sifted confectioners' sugar.

cake flour, ground walnuts, baking powder, salt, eggs, granulated sugar, confectioners, honey

Taken from cooking.nytimes.com/recipes/9860 (may not work)