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 nuts
1/2 c. heavy cream whipped and sweetened with 1 tsp. sugar

Beat whites with salt and vanilla until soft peaks form. Gradually beat in sugar. Beat yolks in another bowl until thick and lemon colored. Fold yolks into whites. Carefully fold in flour and nuts.

Line bottom and sides of pan 15 1/2 x 10 1/2 x 1 inch with wax paper and spread bottom evenly in pan. Bake in moderate 375 degree oven for 12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Loosen sides of cake.

Turn out onto towel sprinkled with sifted confectioners' sugar. Peel paper off bottom. Cool to lukewarm and starting at narrow end, roll cake and towel together. Cool on rack.

In the meantime, beat cream. Unroll and spread with whipped cream. Roll - refrigerate.