Ingredients

• 6 eggs, separated
• 3/4 cup sugar
• 1 1/3 cup ground walnuts
• 1 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. salt

FILLING:

NOTE: Additional confectioners' sugar and STATELINE BLUEBERRIES are needed for garnish

Directions:

1. In a mixing bowl, beat egg yolks for 1 minute.  Add 1/2 cup sugar, beat until thick and lemon colored.
2. In a small bowl, combine walnuts, baking powder, and cinnamon; fold into yolk mixture.
3. In another 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 the nut mixture.  Gradually fold in the remaining egg whites.
4. Line a greased 15 x 10 x 1 baking pan with wax paper, grease and flour the paper.
5. Spread batter evenly into the pan.  Bake at 350 degree F. for 20-25 minutes or until lightly browned.
6. Cool in the pan for 5 minutes.  Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off the waxed paper.
7. Roll up a towel—jelly roll style, starting with the long side.
8. Cool on a wire rack

FILLING:

• Whip the cream, sugar, and vanilla. Set aside 1/2 cup for garnish
• Unroll the cake, spread with the remaining filling
• Sprinkle with STATELINE BLUEBERRIES
• Roll up, cover, and refrigerate until serving
• Dust with confectioner's sugar, garnish with STATELINE BLUEBERRIES and reserved whipped cream

ENJOY!!