| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Sugar |
| 4 |
|
Egg yolks |
| 1/4 |
c |
Sifted enriched flour (boy sure is dated) |
| 1/2 |
c |
Chopped (Calif) walnuts |
| 1 |
c |
Heavy cream, whipped, sweetened |
INSTRUCTIONS
under cakes of all places. BETTER HOMES AND GARDENS DESSERT COOK BOOK (pg.
49)
Beat whites with salt and vanilla till soft peaks form. Gradually beat in
sugar. Beat yolks til thick and lemon-colored. Fold yolks into whites;
carefully fold in flour and nuts. Line bottom and side of 15 1/2 x 10 1/2 x
1 inch jelly-roll pan with waxed paper. Spread batter evenly in pan. Bake
in moderate oven (375 deg) 12 minutes or till cake springs back when
lightly touched. Cool 5 minutes. Loosen sides of cake; turn out onto towel
sprinkled with sifted confectioner's sugar. Peel off paper; cool to
lukewarm. Starting at narrow end, roll cake and towel together; cook on
rack. Unroll; spread with whipped cream. Reroll cake; chill Posted to
JEWISH-FOOD digest V97 #145 by Sharon Barish <slbarish@execpc.com> on Apr
30, 1997
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