6 lg. eggs
3/4 c. sugar
1 1/2 c. ground nuts (hazel nut, walnuts, etc.)
1 tsp. baking powder

TOPPING:

3 c. heavy cream
Coffee, instant
Powdered sugar

Butter a jelly roll pan. Place wax paper on top, then butter wax paper. Preheat oven to 375 degrees. Separate the 6 eggs and beat the whites stiff. In another bowl, beat egg yolks. Add sugar and mix. Then add nuts and baking powder. Fold little by little the yolk mixture into egg whites. Spread on wax paper (in pan). Bake 15-20 minutes until golden brown. Dampen a cloth in cold water, wring out. Cover the cake with it and refrigerate. When cool, turn it over onto damp cloth. Remove wax paper slowly.

Make topping by whipping the cream. Then add coffee and powdered sugar to taste. Spread on cake then roll up on long side. Sprinkle powdered sugar on top.