Print Options

Back to Pecan Cake Roll >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Pecan Cake Roll

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

10-12 ServingsPrep: 20 min. + chilling Bake: 10 min. + cooling

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

2 of 2

Pecan Cake Roll (continued)

Directions (continued)

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.

Nutrition 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.