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Print this Recipe    Strawberry Roll

Strawberry Nut Roll
Servings: 12 servings

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 whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Confectioners' sugar

In a mixing bowl, beat eg 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 batter evenly into pan. Bake at 375F
for 15 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 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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