|Eggs||6 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Pecans||1 1⁄2 Cup (24 tbs), ground|
|Confectioner' s sugar||(as required)|
|Maple syrup||3⁄4 Cup (12 tbs)|
Beat egg yolks until thick and lemon colored; add sugar gradually.
Add salt, baking powder and ground nuts.
Beat egg whites until stiff peaks form; fold egg whites into nut mixture.
Grease a 15 1/2 x 10 1/2 x 1-inch pan; line the bottom with greased waxed paper.
Spread mixture in pan; bake at 350 degrees for 15 minutes or until golden brown.
Turn out on towel dusted with confectioners' sugar.
Remove paper carefully; trim edges of cake.
Roll cake up in towel jelly roll fashion; cool on wire rack.
Cook maple syrup until it reaches soft-ball stage or 238 degrees on candy thermometer.
Beat egg whites until soft peaks form.
Pour in hot syrup gradually, con- tinuing to beat until tilling is thick and glossy.
Unroll the cake; spread with filling and roll up jelly roll fashion.
Chill until ready to serve.