Walnut Cream Roll
|Vegetable oil||1 Teaspoon|
|Powdered sugar||8 3⁄5 Tablespoon|
|All purpose flour||2 Tablespoon|
|Ground walnuts||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Powdered sugar||2 Tablespoon|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Peppermint extract||1⁄2 Teaspoon|
|Walnut halves||1 Teaspoon|
Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan with vegetable oil; line with waxed paper.
Grease waxed paper with vegetable oil.
Sprinkle 2 tablespoons sugar over pan.
Beat egg yolks in a medium bowl at high speed of electric mixer until foamy; gradually add 1/2 cup plus 2 teaspoons powdered sugar, beating until mixture is thick and lemon colored.
Gradually add flour, ground walnuts, and vanilla; mix just until blended.
Beat egg whites (at room temperature) and salt at high speed of electric mixer until foamy.
Gradually add 2 tablespoons powdered sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold egg whites into yolk mixture.
Pour into jellyroll pan, spreading evenly.
Bake at 350Â° for 18 minutes.
Sift powdered sugar in a 15- x 10-inch rectangle on a linen towel.
When cake is done, immediately loosen from sides of pan, and turn out on sugar.
Peel off waxed paper.
Starting at long side, roll up cake and towel together; let cool completely on a wire rack.
Beat whipping cream until foamy; gradually add 1/4 cup powdered sugar and peppermint extract, if desired, beating until soft peaks form.
Unroll cake; remove towel.
Spread cake with two-thirds of whipped cream mixture, and reroll.
Place on serving plate, seam side down.
Pipe remaining whipped cream mixture down center of cake, and garnish with walnut halves, if desired.
Chill until serving time.