Pecan Roll With Chocolate Whipped Cream

Cake:

4 eggs, separated
1 c. sifted powdered sugar
2 c. ground pecans

Filling:
1 c. whipping cream
3 Tbsp. white sugar
2 tsp. cocoa
1/2 tsp. vanilla

Preheat oven to 400F.  Butter 11x16 jelly roll pan.  Line with waxed paper.  Butter paper.

In medium bowl, beat egg yolks with powdered sugar until thick.  Fold in pecans.   Beat egg whites until stiff but not dry.  Fold 1/4 of whites into yolk/nut misture; gently fold in remainder.

Spread into prepared pan.  Bake until lightly brown, 15-20 minutes.  Remove from oven; let cool 10 minutes.  Dust a tea towel with powdered sugar, carefully turn cake onto towel, remove waxed paper and gently roll up.  Cool in refrigerator until completely chilled.

Beat whipping cream and sugar together until stiff, slowly add cocoa and vanilla.  Whip until well belended.  Unroll chilled cake and spread with whipped cream.  Gently roll up again and refrigerate until serving.  Then sprinkle with powdered sugar.  Garnish with chocolate curls.

Note:  This may sound difficult but its actually very easy and elegant.  Also almonds or walnuts may be used instead of pecans.

Sue Norman