Ingredients: |
Ingredients: 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 tsp salt
Confectioners sugar
Filling:
1 pint fresh strawberries
1 cup whipping cream
2 tbsp sugar
1 teas vanilla extract
Conf sugar
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Directions: |
Directions:In a mixing bowl, beat egg 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 geased 15" x 10" baking pan with wzxed paper. Grease the paper. Spread batter evenly into pan. Bake at 375º 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 the waxed paper. Roll up cake in the towel jelly-roll style, starting with the short side.
Cool on a wire rack.
Slice six large strawberries in half. Set aside for garnish.
Thinly slice remaining berries and set aside.
In a mixing bowl, beat cream until soft peaks form. Gradually add sugar & vanilla beating until stiff peaks form. Unroll cake and spread with filling to within 1/2 inch of edges. Top with sliced strawberries.
Roll up agin without the towel. Pace, seam side down on a serving platter.
Chill until service. Dust with confectioners sugar and garnish with reserved strawberries. Refrigerate leftovers. |
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