Ingredients

• 6 eggs, seperated
• 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 untl stiff peaks form.  Fold a small amount of egg white mixture into nut mixture.  Gradually fold in remaining egg whites.
4. Line a greased 15 x 10 x 1 baking pan wityh wax paper, grease and flour the paper.
5. Spread batter evenly into pan.  Bake at 350 degree F. for 20-25 minutes or until lightly browned.
6. Cool in pan for 5 minutes.  Turn onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper.
7. Roll up in towel. Jelly roll style, starting with long side.
8. Cool on wire rack

FILLING:

• Whip the cream, sugar and vanilla. Set aside 1/2 cup for garnish
• Unroll cake, spread with 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!!