Pecan Cake Roll

Name: Pecan Cake Roll
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10-12 servings.
Ingredients: 4 large 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

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

4 large 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 15x10x1-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.

Editor's Note

This recipe does not use flour.

Nutrition Facts

1 slice: 233 calories, 18g fat (6g saturated fat), 98mg cholesterol, 29mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 5g protein.

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

Reviews

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Average Rating:

2124arizona

May 7, 2017

I fixed this and took it to work and it quickly disappeared. Love the mousse filling.
Irascible_Baker

Feb 18, 2017

Mine cracked a little but was still very pretty. The grainy but airy texture of the cake (due to replacing flour with ground pecans) was delicious and exuded pecan flavor -- but perhaps the most laudable aspect of this dessert was its filling. That little dash of cocoa powder makes all the difference and lends complexity to the flavors, simultaneously matching the same airy-light consistency of the cake. This was definitely a tasty, sophisticated venture outside the norm.
kmonster

Feb 11, 2014

Very, very sweet but it is good. I will make it again but share with everyone bc I wouldn't be able to eat one myself!
Alliea

Oct 19, 2013

Regarding Review Comments- There is no Flour (Editor's note) or Cream Cheese in this recipe.Sounds Delicious.
gknee50

Aug 3, 2013

Am I missing something. Is there no flour in this recipe?
raceywlf

Mar 27, 2011

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

Nov 19, 2010

How much cream cheese???