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Pecan Cake Roll

 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


  • 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 McCormick® Pure Vanilla Extract
  • Chocolate shavings and additional confectioners' sugar, optional


  • 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

2 of 2

Pecan Cake Roll (continued)

Directions (continued)

  • 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.
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.