Yield: 1 Servings
|\N \N||Butter for greasing pan|
|¾ pounds||(2 1/2 cups) shelled filberts|
|1 teaspoon||Baking powder|
|7 larges||Eggs; (at room temperature), separated|
|⅛ teaspoon||Cream of tartar|
|1 cup||Sifted powdered sugar|
|1 tablespoon||Pure vanilla extract|
|2 cups||(1 pint) heavy cream; cold|
|2 tablespoons||Granulated sugar; (preferably superfine)|
Preheat oven to 350 degrees F.
Butter 1 (15x10x1/2-inch) jelly roll pan. Line with waxed paper and butter paper. Set aside.
Prepare nuts: Spread filberts in unbuttered baking pan. Place pan on center shelf of oven and bake until golden brown (15 - 20 minutes). Place pan on wire rack until nuts are cool. Grind nuts in blender or food processor.
Make cake batter: Measure 2 cups of the ground filberts. Stir in baking powder. Set aside. Beat egg white mixture: In small mixing bowl, beat egg whites until frothy. Add cream of tartar and salt. Beat until soft peaks form when beaters are lifted. Add ½ cup of the powdered sugar, 1 tablespoon at a time. Continue beating until mixture is stiff but not dry (5 - 7 minutes if using electric mixer). Set aside. Beat egg yolk mixture: Pour egg yolks into large mixing bowl. Without washing beaters, beat until thick and lemon-colored. Add ¼ cup of the powdered sugar and 2 teaspoons of the vanilla. Continue beating until smooth. Stir in ground filbert mixture and approximately 1 cup of the stiffly beaten egg white mixture.
Blend thoroughly. Gently fold in remaining beaten egg white mixture.
Bake cake: Spread batter in prepared baking pan. Place pan on center shelf of oven. Bake until golden and toothpick inserted in center comes out clean (about 15 minutes). Be careful not to overbake, since the cake cannot be rolled if it is too dry. Immediately remove pan from oven and place on a trivet. Working as quickly as possible, cover cake with damp dishtowel (which has been wrung out in cold water). Flip cake over. Peel off waxed paper. Roll up towel and cake together. Place in refrigerator to cool. Turn off oven.
Make filling: Pour heavy cream, superfine sugar, and remaining 1 teaspoonful vanilla extract into medium-sized mixing bowl. Beat until consistency of whipped cream. Set aside.
Fill cake and roll into log: Unroll cooled cake. Evenly spread sweetened whipped cream over cake. Roll up filled cake (jelly roll fashion). Transfer to oval platter. Cover with aluminum foil, making a tent.
Place cake in refrigerator until ready to serve. (If desired, cake can be frozen at this point.)
When ready to serve, sprinkle remaining ¼ cup powdered sugar over top of log.
Yield: 12 servings
Posted to TNT Recipes Digest by vsauer@... (Virginia Sauer) on Apr 30, 1998