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Pecan Cake Roll Recipe

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Meet the Cook: Like my husband, I'm a retired teacher. This dessert is one that always went over big as a snack whenever I'd take it to share in the teachers' lounge! -Shirley Awald, Walkerton, Indiana

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Pecan Cake Roll Recipe

Prep: 20 min. + chilling Bake: 10 min. + cooling

Yield: 10-12 Servings

20 10 30

Ingredients

4 eggs, separated
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

Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour paper and set aside.
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).
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.
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. Yield: 10-12 servings.

Editor's Note: This recipe does not use flour.

Nutritional Facts 1 serving (1 slice) equals 233 calories, 18 g fat (6 g saturated fat), 98 mg cholesterol, 29 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pecan Cake Roll in Country Woman November/December 1995, p29

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Pecan Cake Roll

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Reviewed on Mar. 27, 2011 by raceywlf

to gb4550 I haven't made this yet, but it sure

looks delish, by the way there is no cream cheese in the recipe, it calls for heavy whipping cream, give it a try, I'm sure you won't be dissapointed.

Reviewed on Nov. 19, 2010 by gb4550

How much cream cheese???

Reviewed on Jan. 03, 2008 by malvarez