Creamy Walnut Roll
|Baking powder||1⁄2 Teaspoon|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|Eggs||6 , separated|
|Sifted confectioners sugar||1 Tablespoon (To Decorate)|
|Heavy cream||1 3⁄4 Cup (28 tbs) (Filling:)|
|Sugar||1⁄2 Cup (8 tbs) (Filling:)|
1 Prepare a jelly roll pan 15 1/2" X 10 1/2" X l" by lightly brushing with oil and lining with waxed paper,lightly oil the paper too.
2 Preheat the oven to 350 degrees farenheit.
3 In a bowl, sift together flour, salt and baking powder.
4 In a grinder jar, add the walnuts and coarsely grind them.Do not ground too finely or they will release oil and make the cake heavy.
5 In a bowl,beat together egg yolks with sugar over hot water until the mixture reaches the desired consistancy and leaves a ribbon on the surface when beaters are lifted.
6 Remove the bowl from the heat and continue to beat constantly until cool.
7 Gradually fold in ground walnuts into the mixture using a spoon.
8 In a bowl,beat egg whites until stiff but not dry.Fold into the walnut mixture carefully.
9 Fold sifted flour mixture into the batter.
10 Into the prepared pan,pour the mixture and spread evenly using a spatula.
11 Bake for 20 to 25 minutes, or until springy to the touch.
12 Prepare a surface for rolling the cake. Put a damp cloth on the surface,cover with a sheet of waxed paper and sprinkle with 1 teaspoon superfine sugar.
13 Turn the cake onto the prepared surface and and peel off the waxed paper carefully.
14 Replace with a new piece of waxed paper and carefully roll the cake up together with papers and cloth, starting at one of the longer sides. Set aside to cool.
15 In a bowl, whip cream until soft peaks are formed and add superfine sugar to sweeten it.
16 Unroll the cake carefully and remove the paper on top.
17 Evenly spread the whipped cream and roll it up again without the cloth or paper.
18 On a long, flat serving dish,place the roll seam side down, and dust liberally with sifted confectioners' sugar.
19 Serve as desired.