Pecan nut roll

This dessert is one I often made for Billy Rose. While delicious, it is not terribly sweet, so it works well for a variety of occasions.  To give it an attractive presentation, I cut diagonal slices off each end before placing the roll on a serving tray.  The cake may be made several hours ahead, filled before the guests arrive, and kept in the refrigerator.  Wait until just before serving to sprinkle on the confectioners’ sugar.

7 eggs, separated
3/4 cup sifted confectioners’ sugar
2 teaspoons vanilla extract
2 cups ground pecans
1 teaspoon baking powder
1cup heavy cream, whipped with
2 tablespoons confectioners’ sugar and
1 teaspoon vanilla extract

Preheat oven to 375 F.

Beat egg yolks and 1/2 cup confectioners’ sugar until the mixture is very thick and pale in color, about 10 to 15 minutes. Add the vanilla extract. Mix the pecans with the baking powder and fold into the egg mixture.
In a separate bowl, beat the eggs whites with an electric mixer until they begin to get stiff, then add 1/4 cup confectioners’ sugar and continue beating until they are stiff.
Fold this into the egg yolk mixture, combining thoroughly but gently.
Line a 13-by18-inch jelly roll pan with parchment paper. Spread the batter in the pan bake for about 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and let it cool for about five minutes.
While the cake is still warm, sprinkle the top of it with some confectioners’ sugar.
Cover the cake with a clean kitchen towel an turn the pan over to remove the pecan nut roll from the pan. Working from the long side, carefully peel of parchment paper. Immediately roll cake up from the long side of the towel. Set aside until cool.
Combine heavy cream, 2 tablespoon confectioners’ sugar, and vanilla extract and beat with an electric mixer until stiff peaks form.
Unroll the cake and spread it evenly with the whipped cream mixture. Roll the cake up again.
Just before serving, sprinkle with confectioners’ sugar.