Bread - Strawberry Nut Roll
By mshettel
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.
- 12
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 t salt
- Confectioners' sugar
- 1 pint fresh strawberries
- 1 cup whipping cream
- 2 T sugar
- 1 t vanilla extract
- Confectioners' sugar
Preparation
Step 1
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.
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