1 c. walnuts
1/4 c. sifted all-purpose flour
1/4 c. unsweetened cocoa
5 lg. eggs, separated
1 c. powdered sugar
1 tbsp. light corn syrup
1/2 tsp. salt
1/4 tsp. cream of tartar
2/3 c. granulated sugar
1 tsp. vanilla
1 c. heavy cream
1/4 c. chopped candied cherries

Grate walnuts fine. Mix with flour and cocoa. Separate eggs. Beat egg whites, salt and cream of tartar barely stiff. Gradually beat in 1/3 cup sugar. With same beater, beat yolks, remaining sugar and vanilla until thick. Pour over egg whites mixture; gently fold together. Gradually fold in walnut mixture.

Turn into 10 x 15 x 1 inch pan lined on bottom with greased waxed paper. Bake at 350 degrees for 20 minutes until top springs back when touched lightly. Turn out onto cloth sprinkled thickly with powdered sugar. Roll up loosely in cloth; cool.

When cold, gently unroll; spread with Sweetened Whipped Cream (recipe follows); reroll. Frost top and sides with Cocoa Glaze (recipe follows).

SWEETENED WHIPPED CREAM:

Beat 1 cup heavy cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla. Fold in 1/4 cup chopped candied cherries.

COCOA GLAZE:

Mix: 2 tsp. melted butter 1 1/2 tsp. boiling water

Stir in: 3/4 c. sifted powdered sugar