Recipe Archives->Cakes->Strawberry Roll

 
Strawberry Nut Roll
Servings: 12 servings
 
6 eggs, separated
3/4 cup sugar, divided
1 cup ground walnuts, toasted
1/4 cup dry bread crumbs
1/4 cup all-purpose flour
1/8 teaspoon salt
Confectioners sugar
 
1 pint fresh strawberries
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Confectioners' sugar
 
In a mixing bowl, beat eg whites until soft peaks form.  Gradually
add 1/4 cup sugar, beating until stiff peaks form.  Set aside.  In
another mixing bowl, beat egg yolks and remaining sugar until thick
and lemon-colored.  Combine walnuts, bread crumbs, flour and salt;
add to yolk mixture.  Mix well.  Fold in egg white mixture.  Line
a greased 15-inch x 10-inch x 1-inch baking pan with waxed paper;
grease the paper.  Spread batter evenly into pan.  Bake at 375F
for 15 minutes or until cake springs back when lightly touched.
Cool for 5 minutes.  Invert cake onto a kitchen towel dusted with
confectioners' sugar.  Gently peel off waxed paper.  Roll up cake
in the towel, jelly-roll style, starting with short side.  Cool on
a wire rack.  Slice six large strawberries in half; set aside for
garnish.  Thinly slice remaining berries; set aside.  In a mixing
bowl, beat cream until soft peaks form.  Gradually add sugar and
vanilla, beating until stiff peaks form.  Unroll cake; spread with
filling to within 1/2 inch of edges.  Top with sliced berries.
Roll up again.  Place, seam side down, on serving platter.  Chill
until serving.  Dust with confectioners' sugar.  Garnish with
reserved strawberries.  Refrigerate leftovers.

Printable version: strawberry-roll.txt.