Strawberry Nut Roll

From Taste of Home The oldest of seven children, I did a lot of cooking and baking while I was growing up. Desserts like this refreshing rolled shortcake are my favorite. The nutty cake, creamy filling and fresh strawberries make pretty swirled slices.

Strawberry Nut Roll

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    eggs, separated

  • ¾

    cup sugar, divided

  • 1

    cup ground walnuts, toasted

  • ¼

    cup dry bread crumbs

  • ¼

    cup all-purpose flour

  • t salt

  • Confectioners' sugar

  • Filling:

  • 1

    pint fresh strawberries

  • 1

    cup whipping cream

  • 2

    T sugar

  • 1

    t vanilla extract

  • Confectioners' sugar

Directions

In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside. In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon-colored. Combine walnuts, bread crumbs, flour and salt; add to yolk mixture. Mix well. Fold in egg white mixture. Line a greased 15-in x 10-in x 1-in baking pan with waxed paper. Spread batter evenly into pan. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Cook for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side Cool on a wire rack. Slice six large strawberries in half; set aside for garnish. Thinly slice remaining berries; set aside. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Unroll cake; spread with filling to within 1/2 inch of edges. Top with sliced berries. Roll up again. Place, seam side down, on serving platter. Chill until serving. Dust with confectioners' sugar. Garnish with reserved strawberries. Refrigerate leftovers.


Nutrition

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