Strawberry Nut Roll

By brandyc

Ingredients

• FILLING:
• 6 eggs, separated
• 3/4 cup sugar, divided
• 1 cup ground walnuts, toasted
• 1/4 cup dry bread crumbs
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• Confectioners' sugar
• 1 pint fresh strawberries
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Confectioners' sugar

Details

Servings 12

Preparation

Step 1

Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in walnuts and break crumbs. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).

In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.

Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool 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 completely on a wire rack. Slice six large strawberries in half; set aside for garnish. Thinly slice remaining berries; set aside.

For the filling, in a large bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Unroll cake; spread filling evenly over cake to within 1/2 in of edges. Top with sliced berries. Roll up again.

Place, seam side down, on serving platter. Cover and refrigerate for 1 hour. Dust with confectioners' sugar. Garnish with reserved strawberries. Refrigerate leftovers.