Strawberry Nut Roll

Strawberry Nut Roll
Strawberry Nut Roll

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    eggs, separated

  • 3/4

    cup sugar, divided

  • 1

    cup ground walnuts, toasted

  • 1/4

    cup dry bread crumbs

  • 1/4

    cup flour

  • 1/8

    tsp salt

  • Powdered sugar

  • Filling

  • 1

    pint fresh strawberries

  • 1

    cup heavy whipping cream

  • 2

    tbs sugar

  • 1

    tsp vanilla

  • Powdered 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-inch x 10-inch x 1-inch baking pan with waxed paper; grease the paper. Spread the batter evenly into pan. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with powdered 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 powdered sugar. Garnish with reserved strawberries. Refrigerate left-overs. Yield: 12 servings.

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