Walnut Roll

Preheat oven to 350F
Grease a 10x15x2" jelly roll pan and line with waxed paper.
6 egg yolks
1/2 cup granulated sugar
1/4 cup pre-sifted Monarch soft wheat flour
1 1/4 cups ground or finely grated walnuts
1 tsp. baking powder
6 egg whites
1/4 cup granulated sugar

Beat until very thick and lemony, yolks and first amount of sugar.
Blend together and fold in flour, walnuts and baking powder.
Beat to form stiff but moist peaks, egg whites.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Fold into nut mixture.
Turn into prepared pan.
Bake for 15 to 20 minutes or until cake springs back when lightly touched.
Turn out on clean towel dusted with icing sugar.
Remove waxed paper and trim off crisp edges.
Roll up in towel and cool.
Spread with sweetened whipped cream or Lemon Filling.
Re-roll.