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Egg whites - 4
salt - 1/2 tsp
Vanilla essence - 1 tsp
Sugar - 1/2 cup
Egg yolks - 4
Sifted all purpose flour - 1/4 cup
California walnuts - - 1/2 cup (chopped)
Whipping cream - 1 cup (whipped and sweetened)


  • Beat egg whites with salt and vanilla till soft and peaks.
  • Gradually beat in sugar, beating till stiff peaks form.
  • Beat yolks till thick and lemon coloured.
  • Fold yolks into whites; carefully fold in flour and nuts.
  • Pour batter evenly in greased pan.
  • Bake at 375 for 12 minutes or till cake springs back when touched.
  • Immediately loosen sides of cake and turn out onto towel sprinkled with sifted confectioners sugar.
  • Starting at narrow end, roll cake and towel together; cool on rack.
  • Unroll; spread with whipped cream. Reroll cake; chill.
  • At serving time, top cake roll with whipped cream and walnut halves if desired.
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