Walnut Cream Roll
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all-purpose flour||1⁄4 Cup (4 tbs)|
|Chopped california walnuts||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped and sweetened|
Beat egg 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.
Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with waxed paper.
Spread batter evenly in pan.
Bake at 375° for 12 minutes or till cake springs back when touched.
Cool 5 minutes; loosen sides of cake and turn out onto towel sprinkled with sifted confectioners' sugar.
Peel off paper; cool to lukewarm.
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.