Pecan Roll with Chocolate Whipped Cream
|Eggs||4 Large, separated|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Pecans||2 Cup (32 tbs), ground|
|Whipping cream||1 Cup (16 tbs)|
For cake: Preheat oven to 400 degrees.
Butter 11x16 inch jelly roll pan.
Line with wax paper; grease paper; set pan aside.
In medium bowl, beat yolks and powdered sugar until thick and lemon colored.
Fold in pecans.
Beat whites until stiff, but not dry.
Fold 1/4 whites into yolk mixture to loosen texture, then gently fold in remaining whites.
Spread evenly into prepared pan.
Bake until'cake is lightly browned and springs back when touched, about 15-20 minutes.
Remove pan from oven and turn cake onto sheet of wax paper.
Lift pan from cake with small spatula.
Do not remove wax paper.
Roll cake length wise and allow to cool completely.
For filling: Combine cream, sugar, cocoa, and vanilla.
Chill at least 30 minutes; beat cream mixture until it forms firm, but not stiff peaks.
Unroll cake and carefully peel off wax paper.
Spread roll with whipped cream and roll up again.
Sprinkle with powdered sugar.
*Roll also may be made with almonds, walnuts or hazelnuts.