Pecan Cake Roll – a delicious recipe with eggs, sugar, ground pecans, heavy whipping cream, sugar, baking cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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).
3
Spread batter into prepared pan. Bake at 375u00b0 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.
4
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.
969
kcal
Calories
71
g
Fat
73
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large eggs,, 1 cup confectioners' sugar, 2 cups ground pecans, 1 cup heavy whipping cream, and more.
Yes, Pecan Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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