Shelly's Recipe

PECAN CAKE ROLL

Category: Cakes

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, optional
Additional confectioners sugar, optional

In a mixing bowl, beat egg yolks and confectioners sugar until thick, about 5 minutes. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin). Grease a 15x10x1 inch baking pan; line with waxed paper and grease and flour paper. Spread batter into pan. Bake at 375 for 10 15 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on wire rack 1 hour.

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.

Note: This cake does not contain flour.