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1
In a mixing bowl, beat egg whites until soft peaks form.
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2
Gradually add 1/4 Celsius sugar, beating until stiff peaks form.
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3
Set aside.
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4
In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon colored.
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5
Combine walnuts, bread crumbs, flour and salt; add to yolk mixture.
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6
Mix well.
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7
Fold in egg white mixture.
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8
Line a greased 15 x 10 x 1 inch baking pan with waxed paper; grease the paper.
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9
Spread batter evenly into pan.
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10
Bake at 375 for 15 minutes or until cake springs back when lightly touched.
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11
Cool for 5 minutes.
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12
Invert cake onto a kitchen towel dusted with confectioners'.
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13
Gently peel off waxed paper.
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14
Roll up cake in the towel, jelly-roll style, starting with a short side.
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15
Cool on a wire rack.
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16
Slice six large strawberries in half; set aside for garnish.
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17
Thinly slice remaining berries; set aside.
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18
In a mixing bowl, beat cream until soft peaks form.
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19
Gradually add sugar and vanilla, beating until stiff peaks form.
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20
Unroll cake; spread filling to within 1/2 inch of edges.
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21
Top with sliced berries.
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22
Roll up again.
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23
Place, seam side down, on serving platter.
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24
Chill until serving.
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25
Dust with confectioners' sugar.
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26
Garnish with reserved strawberries.
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27
Refrigerate leftovers.
