Recipe(tried): Nut Cake Roll

This cake can be filled with your choice of fillings, Wrenie. A few suggestions would be chocolate buttercream, raspberry whipped cream, maple filling.

NUT CAKE ROLL

1 1/2 cups ground walnuts, pecans, or hazelnuts
1 teaspoon baking powder
6 eggs, room temperature, separated
Dash salt
3/4 cup granulated sugar
Confectioners' sugar (about 1/3 cup)

Preheat oven to 350 degrees F. Line a 15.5 x 10.5 x 1-inch jelly roll pan with foil or parchment paper. Grease foil or paper.

In small bowl combine nuts and baking powder; mix well.

In large mixer bowl combine egg whites and salt. Beat on high speed until stiff but not dry; set aside.

In small mixer bowl combine egg yolks and sugar. Beat on high speed 5 minutes. Fold in nuts, then egg whites. Spread batter evenly in pan.

Bake about 15 minutes, until lightly browned and center springs back when lightly touched with finger.

Meanwhile, sprinkle a clean dish towel or 24x13-inch reusable wipe with confectioners' sugar. Turn cake out onto towel. Carefully peel off foil. (Cake will stick slightly.) Roll up cake and towel together from long side. Let stand 1 minute; unroll to allow steam to escape, then reroll with towel and let cool on wire rack. Unroll, remove towel, and spread with filling to within 1/2-inch of edges. (Don't panic if cake cracks; it's common and can be disguised with frosting or garnishes.) Reroll filled cake. Trim off ends to neaten appearance before serving.