Pecan Cake Roll

Name: Pecan Cake Roll
Ingredients: 4 large eggs,; 1 cup confectioners' sugar; 2 cups ground pecans; 1 cup heavy whipping cream; 3 tablespoons sugar; 2 teaspoons baking cocoa; 1/2 teaspoon vanilla extract; Chocolate shavings and additional confectioners' sugar, optional

8 ingredients

4 steps

Ingredients

4 large eggs,
1 cup confectioners' sugar
2 cups ground pecans
1 cup heavy whipping cream
3 tablespoons sugar
2 teaspoons baking cocoa
1/2 teaspoon vanilla extract
Chocolate shavings and additional confectioners' sugar, optional

Directions

1

Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper and set aside.
2

In a large bowl, beat egg yolks and confectioners' sugar until thick and lemon-colored, about 5 minutes. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin).
3

Spread batter into prepared pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn onto a linen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll cake up in towel, starting with short end. Cool completely on wire rack.
4

Meanwhile, beat the cream, sugar, cocoa and vanilla in a bowl until soft peaks form. Carefully unroll cake. Spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, garnish with chocolate shavings and confectioners' sugar. Refrigerate leftovers.