Categories: Cakes

Ingredients

• 4 eggs, separated
• 1 cup confectioners' sugar
• 2 cups ground pecans
• 1 cup whipping cream
• 3 Tbsp. sugar
• 2 tsp. baking cocoa
• 1/2 tsp. vanilla extract
• Chocolate shavings and additional confectioners' sugar, optional

Directions

1. In a mixing bowl, beat egg yolks and confectioners’ sugar until thick, about 5 minutes.
2. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin).
3. Grease a 15 × 10 × 1 inch baking pan; line with waxed paper and grease and flour paper. Spread batter into pan. Bake at 375 degrees for 10-15 minutes or until cake springs back when lightly touched.
4. Turn onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in towel, starting with short end.

5. cool on wire rack.

6. Meanwhile, beat the cream, sugar, cocoa and vanilla in a mixing bowl until soft peaks form. Carefully unroll cake. Spread filling over cake; roll up again. Refrigerate. If desired, garnish with chocolate shavings and confectioners’ sugar.

7. Note: this cake containers no flour.

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