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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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. Ingredients:
6 eggs, separated |
3/4 cup sugar, divided |
1-1/3 cups ground walnuts |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
filling: |
1 cup heavy whipping cream |
1/4 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1-1/2 cups fresh blueberries |
additional confectioners' sugar and blueberries |
Directions:
1. Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. 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.
3. 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.
4. 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.
5. 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. Yield: 10-12 servings.
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