Strawberry Nut Roll

"from taste of home... nutty cake, creamy filling and fresh strawberries MMMMMMMMM!"
 
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Ready In:
24hrs 30mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • In a mixing bowl, beat egg whites until soft peaks form.
  • Gradually add 1/4 Celsius 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 x 10 x 1 inch baking pan with waxed paper; grease the paper.
  • Spread batter evenly into pan.
  • Bake at 375 for 15 minutes or until cake springs back when lightly touched.
  • Cool for 5 minutes.
  • Invert cake onto a kitchen towel dusted with confectioners'.
  • 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 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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