BLUEBERRY CREAM NUT ROLL
"For a special occasion or family treat during blueberry season, try this wonderful dessert," suggests field editor Schelby Thompson of Camden Wyoming, Delaware. "Don't let the recipe's length put you off - it's not complicated."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large 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 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 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.
Nutrition Facts :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
