| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cakes, Lu’s recipe, Nuts |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; separate out yolks |
| 3/4 |
c |
Sugar |
| 1 1/2 |
c |
Ground nuts |
| 2 |
tb |
Vanilla |
| 1 |
ts |
Baking powder |
| 1/4 |
c |
Confectioners sugar; or more as needed |
| 2 |
c |
Heavy cream |
| 1 |
tb |
Vanilla |
| 2 |
tb |
Confectioners sugar; optional |
INSTRUCTIONS
1. Beat egg yolks with the sugar until the mixture is very thick and pale
in colour.
2. Beat egg whites in a chilled, very clean bowl until stiff.
3. Fold in ground nuts, vanilla, baking powder, and beaten egg whites.
4. Butter a large baking sheet with edges, cover with waxed paper and
butter the paper.
5. Spread the batter over the sheet and bake at 350 degress until golden
brown; test with a knife for doneness.
6. Take a clean teatowel and wet with cold water, wring out well, and cover
the cake still in the baking sheet and let cool.
7. Remove the tea towel, and with a sifter, sprinkle generously with
confectioners sugar and turn out sugr side down onto a large sheet of waxed
paper. Remove the wax paper adhering to the bottom of the cake.
8. Whip heavy cream with vanilla and sugar if using until stiff, and spread
evenly over the cake, not quite to the edges.
9. Roll up lengthwise and serve. Continue to keep covered with slightly
damp towel if not serving within a couple of hours.
NOTES : Use nuts of your choice, as long as they are not salted. Walnuts,
Pecans, Almonds are standards, try hazelnuts, brazil nuts, or chestnuts for
something different.
Recipe by: RecipeLu
Posted to recipelu-digest Volume 01 Number 161 by RecipeLu
<recipelu@geocities.com> on Oct 25, 1997
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