INGREDIENTS

INSTRUCTIONS

Gease and lightly flour a 15x10x1 inch jelly roll pan; set aside. In  a
food processor bowl combine pecans and flour. Cover and process for
30-60 seconds until nuts are finely ground; set aside. In a mixing
bowl beat egg yolks and vanilla with an electric mixer on high speed  5
minutes or until thick and the color of lemons. Gradually add 1/4  cup
of the sugar, beating on medium speed about 5 minutes or until  sugar
is almost dissolved; set aside. Thoroughly wash the beaters. In  a
large mixing bowl beat the egg whites and cream of tartar on medium
speed until soft peaks form (tips curl). Gradually add the remaining
1/2 cup sugar, about 2 tablespoons at a time, beating until stiff
peaks form (tips stand straight). Stir about 1 cup of the egg white
mixture into the yolk mixture. Then fold the egg yolk mixture into  the
remaining egg white mixture. Sprinkle nut mixture over egg  mixture;
fold in just until blended. Spread batter into prepared pan.  Bake in a
350 oven for 18-20 minutes or until top springs back when  lightly
touched. Immediatley loosen sides of cake from pan. Invert  cake onto a
towel sprinkled with powdered sugr. Roll up warm cake and  towel
together, jelly-roll style, starting from a short side. cool on  a wire
rack. Gently unroll cake. Spread 1 1/2 cups of Caramel  Buttercream to
within 1 inch of the edges. Roll up cake without  towel, jelly-roll
style, starting from one of the short sides. Frost  cake with remaining
Caramel Buttercream. If desired, garnish with  sugared pecans. Cover
and store in the refirgerator for up to 3 days.  Makes 10 servings.
Caramel Buttercream: In a medium saucepan combine 1/3 cup packed brown
sugar and 2 tablespoons cornstarch. Stir in 1 1/4 cups half and half
or light cream. Cook and stir over medium heat until thickened and
bubbly. Reduce heat, then cook and stir 2 minutes more. Gradually  stir
about half of the mixture into 2 slightly beaten egg yolks;  return to
remaining mixture in saucepan. Bring to a gentle boil. Cook  and stir
for 2 minutes. Remove from heat. Press plastic wrap onto  surface of
mixture to prevent a skin from forming. cool to room  temperature
without stirring. In a medium mixing bowl beat 3/4 cup  softened
butter, 3/4 cup sifted powdered sugar, and 2 tablespoons  milk with an
electric mixer on medium speed until light and fluffy.  Add cornstarch
mixture, 1/4 cup at a time, beating after each  addition until smooth.
Sugared Pecans: In a small skillet combine 1/3 cup packed brown  sugar,
1 tablespoon orange juice, and 2 teaspoons corn syrup. Heat  over low
heat about 2 minutes or until brown sugar is dissolved,s  tirring
occasionally. Stir in 1 cup pecan halves (toasted if  desired); stir to
coat well. Place 1/4 cup granulated sugar in medium  mixing bowl. Add
coated pecans and stir to coat with sugar. Place  pecans on a baking
sheet and let stand 1 hour until dry. Store in a  loosely covered
container in a cool place for up to 2 weeks.  Recipe by: Unknown
Cookbook Posted to MC-Recipe Digest V1 #731 by  L979@aol.com on Aug 9,
1997

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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 86
Total Fat: 10.1g
Cholesterol: 90.1mg
Sodium: 32mg
Potassium: 98.2mg
Carbohydrates: 19.5g
Fiber: 1.1g
Sugar: 15.7g
Protein: 4.5g