7 eggs separated
3/4 cup sugar
1 1/2 cups ground walnuts
1 teaspoon baking powder
1 cup heavy cream
1 teaspoon vanilla
1. Brush a jellyroll pan, 10 x 15, with oil line with wax paper and oil the paper.
2. Preheat oven to 350°
3. Using mixer, beat the egg yolks with the sugar until the mixture is pale in color and forms a ribbon.
4. Beat in walnuts and baking powder.
5. Using a clean bowl and beaters, beat egg whites until stiff. Stir one third of the egg whites into walnut mixture, then fold in remainder.
6. Spread the batter in the prepared pan and bake for 15 to 20 minutes or until it is golden.
7. Cool cake in pan. Turn out on to wax paper sprinkled with sifted confectioners' sugar. Remove paper from the bottom of the cake and spread with the cream which has been beaten until stiff with the vanilla. Roll up the cake using the paper as an aid and slide the roll onto a flat serving platter. Sprinkle the roll with additional sifted confectioners' sugar.
3/4 cup sugar
1 1/2 cups ground walnuts
1 teaspoon baking powder
1 cup heavy cream
1 teaspoon vanilla
1. Brush a jellyroll pan, 10 x 15, with oil line with wax paper and oil the paper.
2. Preheat oven to 350°
3. Using mixer, beat the egg yolks with the sugar until the mixture is pale in color and forms a ribbon.
4. Beat in walnuts and baking powder.
5. Using a clean bowl and beaters, beat egg whites until stiff. Stir one third of the egg whites into walnut mixture, then fold in remainder.
6. Spread the batter in the prepared pan and bake for 15 to 20 minutes or until it is golden.
7. Cool cake in pan. Turn out on to wax paper sprinkled with sifted confectioners' sugar. Remove paper from the bottom of the cake and spread with the cream which has been beaten until stiff with the vanilla. Roll up the cake using the paper as an aid and slide the roll onto a flat serving platter. Sprinkle the roll with additional sifted confectioners' sugar.
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