Walnut Cream Roll
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs), sifted|
|Chopped california walnuts||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped and sweetened|
Beat whites with salt and vanilla till soft peaks form.
Gradually beat in sugar, beating till stiff peaks form.
Beat yolks till thick and lemon colored.
Fold yolks into whites; carefully fold in flour and nuts.
Grease and flour bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Spread batter evenly in pan.
Bake at 375Â° for 12 minutes or till cake springs back when touched.
Immediately loosen sides of cake and turn out onto towel sprinkled with sifted confectioners' sugar.
Starting at narrow end, roll cake and towel together; cool on rack.
Unroll; spread with whipped cream.
Reroll cake; chill.
At serving time, top cake roll with whipped cream and walnut halves if desired.