Recipe - Filbert Roll

Butter for greasing pan
Three fourths pound (2 One half cups) shelled
filberts
1 teaspoon Baking powder
7 lg Eggs; (at room temperature),
separated
1/8 teaspoon Cream of tartar
1 pn Salt
1 cup Sifted powdered sugar
1 tablespoon Pure vanilla extract
2 cup (1 pint) heavy cream; cold
2 tablespoon Granulated sugar;
(preferably superfine)

Preheat oven to 350 degrees F.

Butter 1 (15x10x1/2inch) 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 One half 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 lemoncolored. Add One fourth 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 mediumsized 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 One fourth cup powdered sugar over top of
log.

Yield: 12 servings

Posted to TNT Recipes Digest by vsauer@juno.com (Virginia Sauer) on Apr 30,
1998