Cake Recipes: Strawberry Roll by Recipe Cottage

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	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.