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Pecan Cream Roll

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  Eggs 4 , separated
  Vanilla 1 1⁄2 Teaspoon
  Salt 1 Dash
  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
For filling
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3183 Calories from Fat 2129

% Daily Value*

Total Fat 241 g370.5%

Saturated Fat 117.6 g587.9%

Trans Fat 0 g

Cholesterol 1508.8 mg502.9%

Sodium 535.2 mg22.3%

Total Carbohydrates 180 g59.9%

Dietary Fiber 9.1 g36.2%

Sugars 146.9 g

Protein 36 g72.5%

Vitamin A 20.4% Vitamin C 1.6%

Calcium 43.8% Iron 40.5%

*Based on a 2000 Calorie diet

Pecan Cream Roll Recipe