Nut Roll

Ingredients:

• 6 eggs, separated
• 3/4 cup sugar, separated
• 1 1/2 cups pecans or walnuts, chopped
• 1 teaspoon baking powder
• few grains of salt
• 1 1/2 cups heavy cream, whipped
• vanilla or rum to taste

Instructions:

Butter a jelly roll pan, roughly 10x14-inches. Line with wax paper, then butter the wax paper. Preheat the oven to 350°. Beat the egg whites until they stand in soft peaks. Beat in 1/4 cup of sugar and set aside. Without washing the beater, beat the yolks until thick and lemon colored. Beat in the remaining sugar. Mix the nuts, baking powder and salt together, then stir into the egg yolk mixture. Fold in the beaten whites then spread evenly in the pan. Bake for 20 minutes, then cover with a damp towel and chill. Turn out onto a towel and peel off the paper. Whip the heavy cream and sweeten to taste with the vanilla or rum. Spread evenly over the cake then roll like a jelly roll. Wrap firmly in wax paper and chill. Cut in slices and serve.