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Blueberry Cream Nut Roll Recipe

Ingredients

How to make it

  • Place egg whites in small mixing bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  • In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. In a small bowl, combine the walnuts, baking powder and cinnamon; fold into yolk mixture.
  • In a small mixing bowl with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into nut mixture. Spread evenly into prepared pan.
  • Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • For filling, in a small mixing bowl, beat the cream, sugar and vanilla; set aside 1/2 cup for garnish. Unroll cake; spread with remaining filling. Sprinkle with blueberries. Roll up again. Place seam side down on a serving platter. Cover and refrigerate until serving. Dust with confectioners' sugar; garnish with blueberries and reserved whipped topping.

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    " It was excellent "
    catch63 ate it and said...
    I am in the process of creating this today. So far so Great!!! This is much like my family's traditional pumpkin nut cream roll. This recipe is a keeper...and i havent finished it yet. Thanks so much for sharing.
    Was this review helpful? Yes Flag
  • snomama 15 years ago
    Rating you 5!
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The Cook

mountainmama Heaven, WV

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