Makes: 10 servings at 61¢ each.Prep: 35 minutes. Bake: at 375° for 10 to 12 minutes. Cool: 30 minutes.

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Ingredients

Directions

  • Heat oven to 375 degrees F. Line 151/4 x 101/4 x 1-inch jelly-roll pan with greased waxed paper.

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  • Stir together flour, baking powder and salt in bowl.

  • Beat yolks and 1/4 cup granulated sugar in bowl until thick. Add vanilla and 1/8 teaspoon walnut extract. Fold in flour mixture and ground walnuts.

  • Beat whites and cream of tartar in clean bowl until foamy. Gradually add remaining 1/4 cup granulated sugar; continue beating until soft peaks form. Stir quarter of whites into batter. Gently fold in remaining whites. Spread evenly in jelly-roll pan.

  • Bake in 375 degrees F oven 10 to 12 minutes, until center springs back when gently pressed and top is golden. Loosen edges of cake from pan; invert onto clean towel, sprinkled with 1 tablespoon confectioners sugar. Remove paper. Starting at short side, roll up cake, with towel (photo 2). Place, seam side down, on rack to cool.

  • Melt chocolate and butter in top of double boiler over hot, not boiling, water. Reserve 3 strawberries. Very thinly slice remaining strawberries; toss with liqueur in a bowl.

  • Beat cream with remaining 2 tablespoons confectioners sugar and 1/8 teaspoon walnut extract in bowl.

  • Unroll cake. Trim off edges if crisp and cracked due to rolling. Reserve 3 tablespoons melted chocolate. Leaving 11/2-inch border at each short end, spread remaining chocolate over surface of roll. Arrange sliced strawberries over chocolate. Reserve 1/4 cup whipped cream. Spread remaining whipped cream over roll, leaving border at short ends. Reroll cake; place, seam side down, on large serving platter.

  • Spread remaining chocolate over top of cake. Garnish with remaining whipped cream and reserved whole strawberries.

Nutrition Facts

352 calories; 22 g total fat; 127 mg cholesterol; 126 mg sodium. 32 g carbohydrates; 6 g protein;

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