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1 cup Diamond Walnuts
1/4 cup sifted all-purpose flour
1/4 cup unsweetened cocoa
5 large eggs, separated
1/2 teaspoon salt
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1/2 teaspoon vanilla
Sweetened Whipped Cream (recipe below)
Cocoa Glaze (recipe below)
Grate walnuts fine (or blend to fine meal). Mix with flour and cocoa. Beat egg whites, salt and cream of tartar barely stiff; gradually beat in 1/3 cup sugar. With same beater, beat yolks, remaining sugar, and vanilla until thick. Pour over egg whites; gently fold together. Gradually fold in walnut mixture. Turn into 10 x 15 x 1-inch pan lined on bottom with greased waxed paper. Bake at 350 deg. 20 minutes until top springs back when touched lightly.
Turn out onto cloth sprinkled thickly with powdered sugar. Roll up loosely in cloth; cool. When cold, gently unroll; spread with Sweetened Whipped Cream; re-roll. Frost top and sides with Cocoa Glaze.
Sweetened Whipped Cream
Beat 1 cup heavy cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla. Fold in 1/4 cup chopped candied cherries.
Cocoa Glaze
Mix 2 teaspoons unsweetened cocoa, 2 teaspoons melted butter, 1-1/2 teaspoons boiling water. Stir in 1 tablespoon light corn syrup and 3/4 cup sifted powdered sugar. |
