-
Preheat oven to 180C, grease a 30 x
25cm Swiss roll tin, line and grease paper.
-
In a food processor, grind nuts until
finely chopped.
-
Transfer to a large bowl and stir
through baking powder.
-
Place egg yolks and 1/2 cup sugar into
processor.
-
Process until very thick and pale.
-
Add to chopped pecans.
-
Using an electric mixer, beat egg
whites until stiff.
-
Beat in remaining sugar and continue
beating until white and glossy.
-
Fold 1/3 of the whites into pecan
mixture; then fold in remaining whites.
-
Pour into prepared tin, bake for 15-20
minutes until cake springs back when touched.
-
Cool 5 minutes then turn out onto
paper sprinkled with caster sugar.
-
Remove tin and greased paper
carefully.
-
Roll up cake in paper from short end,
cool.
-
Using a mixer, whip cream and vanilla
to form soft peaks.
-
Add icing sugar and continue beating
until stiff.
-
Reserve 1/3 of the cream for
decoration.
-
Unroll cake and fill with remaining
cream.
-
Reroll cake and lift onto a serving
plate.
-
Decorate cake with remaining cream and
top with pecans to serve.
