1 c. toasted California walnuts
1 c. sifted all-purpose flour
1/2 c. white sugar
1/2 c. brown sugar, packed
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. cooking oil
3 egg yolks
1/3 c. cold water
4 egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla
Cream filling
Glaze

Chop walnuts fine. Sift flour with sugars, baking powder and salt into small mixing bowl. Make a well in center and add oil, egg yolks, water and vanilla. Beat with spoon until smooth.

Beat egg whites in medium size deep bowl with cream of tartar until very stiff peaks form. Gradually pour egg yolk mixture over whites, gently folding in with rubber scraper until blended.

Gently fold in finely chopped walnuts. Pour batter into jelly roll pan (15 1/2 x 10 1/2 inches) with bottom lined with foil. Spread gently in an even layer. Bake at 375 degrees about 15 minutes until top springs back when lightly touched.

Loosen edges and turn out upside down on a towel generously sprinkled with sifted powdered sugar. Carefully remove foil; trim off any stiff edges.

While cake is still warm, roll cake and towel up from narrow end. Cool on wire rack. Unroll cake and remove towel. Spread cooled surface with cream filling and roll up again. Spread glaze over top and sprinkle with additional chopped walnuts.

CREAM FILLING:

Beat 1 cup whipping cream with 1/8 teaspoon salt and 1 teaspoon vanilla until it begins to thicken. Beat in 1/4 cup brown sugar or granulated sugar, beating only until mixture holds its shape.

Variations: For mocha flavor, beat in 1 teaspoon instant coffee.

For cocoa flavor, beat in 3 to 4 tablespoons cocoa powder.

GLAZE:

Beat 2 tablespoons soft butter, 1 cup sifted powdered sugar and 2 or 3 tablespoons hot water together until creamy and smooth.

TO TOAST WALNUTS:

To toast walnuts, just drop the walnut kernels into rapidly boiling water and boil 3 minutes. Drain well. Then spread the kernels evenly in a shallow pan and bake at 350 degrees, stirring often for 15-20 minutes, or until golden.

You can add chopped toasted walnuts to a tossed green salad; use them as the croutons in a Caesar salad or try them salted. While they are still hot from toasting, brush them with butter and sprinkle generously with salt or with seasoned salt.