BLUEBERRY CREAM NUT ROLL

6 eggs separated

¾ cup sugar, divided

1 1/3 cups ground walnuts

1 tea. baking powder

½ tea. cinnamon

1/8 tea. salt

FILLING:

1 cup whipping cream

¼ cup confectioners’sugar

½ tea. vanilla extract

1½ cups fresh blueberries

additional conectioners’ sugar and blue berries

Line a greased 15”X10” baking pan with waxed paper; grease and flour the paper. In a mixing bowl, beat egg yolks for 1 min. Add ½ 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. Spread batter evenly into pan. Bake at 350` for 20-25 min. or until lightly browned. Cool in pan for 5 min. Turn onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up in towel, starting with a long side. Cool on wire rack. For filling, whip the cream, sugar and vanilla; set aside ½ cup for garnish. Unroll cake; spread with remaining filling. Sprinkle with blueberries. Roll up; cover and refrigerate until serving. Dust with confectioners’ sugar. Pipe the remaining cream down the middle and garnish cream with blueberries. Yield 10-12 servings. *This recipe does not contain flour.