Blueberry Cream Nut Roll

6 eggs, separated
3/4 cup sugar, divided
1-1/3 cups ground walnuts
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Filling
1 cup whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-1/2 cups fresh blueberries
Additional confectioners' sugar and blueberries

In a mixing bowl, beat egg yolks for 1 minute. Add 1/2 cup sugar; beat until thick and lemon-colored. In a small bowl, combine walnuts, baking powder and cinnamon; fold into yolk mixture.

In another mixing bowl, beat egg whites and salt until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold a small amount of egg white mixture into nut mixture; gradually fold in remaining egg whites.

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Bake at 350 degrees for 20-25 minutes or until lightly browned.

Cool in pan for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up in towel, jelly-roll style, starting with a long side. Cool on a wire rack.


For filling, whip the cream, sugar and vanilla; set aside 1/2 cup for garnish. Unroll cake; spread with remaining filling. Sprinkle with blueberries. Roll up; cover and refrigerate until serving. Dust with confectioners' sugar; garnish with blueberries and reserved whipped topping. Makes 10-12 servings. This recipe does not use flour.