4 egg whites
1/2 tsp. salt
1 tsp. vanilla
1/2 c. sugar
4 egg yolks
1/4 c. sifted enriched flour
1/2 c. chopped walnuts
1 c. heavy cream, whipped (sweetened)

Beat whites with salt and vanilla until soft peaks form. Gradually beat in sugar. Beat yolks until thick and lemon-colored. Fold yolks into whites; carefully fold in flour and nuts. Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with waxed paper. Spread batter evenly in pan.

Bake in moderate oven (375°F) for 12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Loosen sides of cake; turn out onto towel sprinkled with sifted confectioners sugar. Peel off paper. Cool to lukewarm. Starting at narrow end, roll cake and towel together. Cool on rack. Unroll; spread with whipped cream. Reroll cake; chill.