Blueberry Cream Nut Roll 6 eggs, separated 3/4 cup sugar, divided 1-1/3 cups ground walnuts 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt FILLING: 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1-1/2 cups fresh blueberries Additional confectioners' sugar and blueberries Place egg whites in small mixing bowl; let stand at room temperature Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Blueberry Cream Nut Roll cont. for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. In a small bowl, combine the walnuts, baking powder and cinnamon; fold into yolk mixture. In a small mixing bowl with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into nut mixture. Spread evenly into prepared pan. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

Blueberry Cream Nut Roll Cool completely on a wire rack. For filling, in a small mixing bowl, beat the cream, sugar and vanilla; set aside 1/2 cup for garnish. Unroll cake; spread with remaining filling. Sprinkle with blueberries. Roll up again. Place seam side down on a serving platter. Cover and refrigerate until serving. Dust with confectioners' sugar; garnish with blueberries and reserved whipped topping. Yield: 10-12 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008