6 lg. eggs, separated
Sugar
1 c. walnuts, finely ground
1/4 c. dried bread crumbs
1/4 c. all-purpose flour
1/8 tsp. salt
Confectioners' sugar
1 pt. strawberries
1 c. heavy or whipping cream
1 tsp. vanilla

Grease 15 1/2 x 10 1/2 jelly roll pan, line pan with waxed paper. In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually beat in 1/4 cup sugar, 2 tablespoons at a time, beating until each addition of sugar is completely dissolved. (Stiff and glassy)

Preheat oven to 375 degrees. In small bowl with mixer at medium speed, beat egg yolks and 1/2 cup sugar until thick and lemon colored. With spoon stir in walnuts, bread crumbs, flour, and salt. With whisk or rubber spatula, fold nut mixture into beaten whites. Spread batter evenly in jelly roll pan. Bake 15 minutes or until top of cake springs back when lightly touched with finger.

Sprinkle clean cloth towel with some confectioners' sugar. When cake is done immediately invert onto towel; carefully peel off waxed paper, starting at narrow end. Roll cake with towel jelly roll fashion. Place cake seam side down on a wire rack. Cool completely-30 minutes.

Slice 6 large strawberries lengthwise in half-reserve for garnish. Thinly slice remaining berries; set aside. In a small bowl with mixer on medium speed, beat whipping cream, vanilla, and 2 tablespoons sugar until stiff peaks form.

Gently unroll cooled cake. Spread with whipped cream mixture. Top with sliced strawberries. Re-roll cake without towel. Sprinkle with confectioners' sugar. Garnish with strawberry halves. 12 servings.