Pecan Cream Roll
|Eggs||4 , separated|
|Vanilla||1 1⁄2 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Finely chopped pecans||3⁄4 Cup (12 tbs)|
|Powdered sugar||1 Tablespoon|
|Whipping cream||2 Cup (32 tbs)|
Insert metal accessory rack.
Preheat oven to 350°F.
In medium mixing bowl, beat egg whites, vanilla and salt with an electric mixer until soft peaks form.
Gradually add granulated sugar, beating until stiff peaks form.
Fold beaten egg yolks into whites.
Carefully fold in flour and pecans.
Spread batter evenly into greased and floured 15xl0xl inch jelly roll pan.
Bake for 8 to 10 minutes.
Immediately loosen sides and turn out onto towel sprinkled with powdered sugar.
Starting at narrow end, roll cake and towel together; cool on wire rack.
In medium mixing bowl, beat whipping cream until soft peaks form.
Add granulated sugar and continue beating until firm.
Unroll cake and spread with 3/4 of filling.
Roll cake and use remaining filling to decorate top; chill.