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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 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

Printed from tasteofhome.com Oct 11, 2008

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Blueberry Cream Nut Roll cont.

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. 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.