Strawberry Nut Roll

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 12
• 6 eggs, seperated
• 3/4 cup sugar, divided
• 1 cup ground walnuts, toasted
• 1/4 cup dry breadcrumbs
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• confectioners' sugar
• 1 pint fresh strawberries
• 1 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• confectioners' sugar

Recipe

• 1 in a mixing bowl, beat egg whites until soft peaks form.
• 2 gradually add 1/4 celsius sugar, beating until stiff peaks form.
• 3 set aside.
• 4 in another mixing bowl, beat egg yolks and remaining sugar until thick and lemon colored.
• 5 combine walnuts, bread crumbs, flour and salt; add to yolk mixture.
• 6 mix well.
• 7 fold in egg mixture.
• 8 line a greased 15 x 10 x 1 inch baking pan with waxed paper; grease the paper.
• 9 spread batter evenly into pan.
• 10 bake at 375 for 15 minutes or until cake springs back when lightly touched.
• 11 cool for 5 minutes.
• 12 invert cake onto a kitchen towel dusted with confectioners'.
• 13 gently peel off waxed paper.
• 14 roll up cake in the towel, jelly-roll style, starting with a short side.
• 15 cool on a wire rack.
• 16 slice six large strawberries in half; set aside for garnish.
• 17 thinly slice remaining berries; set aside.
• 18 in a mixing bowl, beat cream until soft peaks form.
• 19 gradually add sugar and vanilla, beating until stiff peaks form.
• 20 unroll cake; spread filling to within 1/2 inch of edges.
• 21 top with sliced berries.
• 22 roll up again.
• 23 place, seam side down, on serving platter.
• 24 chill until serving.
• 25 dust with confectioners' sugar.
• 26 garnish with reserved strawberries.
• 27 refrigerate leftovers.