Caramel-Frosted Filbert Roll Recipe
A never to be missed recipe of Caramel-frosted Filbert Roll. Once you try this Caramel-frosted Filbert Roll things will change for good. I prepare this Caramel-frosted Filbert Roll with Nuts as the main ingredient. You can serve Caramel-frosted Filbert Roll as a yummy Dessert. You will make the right decision of preparing this Caramel-frosted Filbert Roll.
Ingredients
5 eggs, separated
3/4 cup granulated sugar
1/3 cup graham cracker crumbs
1 teaspoon baking powder
1 teaspoon vanilla
1/8 teaspoon each salt and cream of tartar
1 cup lightly packed ground filberts (whirl in blender or use nut grinder)
1 cup (1/2 pt.) whipping cream
2 tablespoons powdered sugar
Caramel Frosting
2 tablespoons coarsely chopped filberts
Directions
Beat egg yolks until light and lemon-colored.
Gradually add all but 2 tablespoons of the granulated sugar and beat until thick.
Mix in crumbs, baking powder, and vanilla.
Beat egg whites until foamy, add salt and cream of tartar, and beat until stiff.
Beat in the remaining 2 tablespoons sugar.
Fold egg whites into the yolk mixture alternately with the ground nuts.
Butter a 10 by 15-inch jelly roll pan, line bottom with waxed paper; butter again.
Pour in batter and smooth evenly with a spatula.
Bake in a 350° oven for 20 minutes, or until the top of cake springs back when touched lightly.
Let stand 5 minutes, then turn out onto a large muslin cloth which is lightly dusted with powdered sugar.
Lightly roll up in the cloth and let cool on a rack.
For filling, whip cream and powdered sugar until stiff.
If desired, flavor with vanilla.
Unroll cool cake and spread whipped cream filling evenly over it.
Gradually add all but 2 tablespoons of the granulated sugar and beat until thick.
Mix in crumbs, baking powder, and vanilla.
Beat egg whites until foamy, add salt and cream of tartar, and beat until stiff.
Beat in the remaining 2 tablespoons sugar.
Fold egg whites into the yolk mixture alternately with the ground nuts.
Butter a 10 by 15-inch jelly roll pan, line bottom with waxed paper; butter again.
Pour in batter and smooth evenly with a spatula.
Bake in a 350° oven for 20 minutes, or until the top of cake springs back when touched lightly.
Let stand 5 minutes, then turn out onto a large muslin cloth which is lightly dusted with powdered sugar.
Lightly roll up in the cloth and let cool on a rack.
For filling, whip cream and powdered sugar until stiff.
If desired, flavor with vanilla.
Unroll cool cake and spread whipped cream filling evenly over it.
