Taste of Home
Pecan Cake Roll
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. + cooling
YIELD: 12 servings.
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
Ingredients
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4 large eggs, separated
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1 cup confectioners' sugar
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2 cups ground pecans
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1 cup heavy whipping cream
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3 tablespoons sugar
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2 teaspoons baking cocoa
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1/2 teaspoon vanilla extract
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Chocolate shavings and additional confectioners' sugar, optional
Directions
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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.
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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).
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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.
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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.
Nutrition Facts
1 slice: 233 calories, 18g fat (6g saturated fat), 98mg cholesterol, 29mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 5g protein.
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