Ingredients
4 large eggs, separated1 cup confectioners’ sugar2 cups ground pecans1 cup heavy whipping cream3 tablespoons sugar2 teaspoons baking cocoa1/2 teaspoon vanilla extractChocolate shavings and additional confectioners’ sugar, optional
Preparation
Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper and set aside.
In a large bowl, beat egg yolks and confectioners’ sugar until thick and lemon-colored, about 5 minutes. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin).
Spread batter into prepared pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn onto a linen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll cake up in towel, starting with short end. Cool completely on wire rack.
Meanwhile, beat the cream, sugar, cocoa and vanilla in a bowl until soft peaks form. Carefully unroll cake. Spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, garnish with chocolate shavings and confectioners’ sugar. Refrigerate leftovers.
