Pecan Roll Cake

A pecan and cinnamon roll cake baked in a bundt pan with caramel glaze.

Ingredients

• 4.00 l arge eggs separated
• 0.75 cup sugar
• 0.25 cup all-purpose flour
• 1.00 tsp vanilla
• powdered sugar
• filling: 2 cups heavy cream , 1/4 cup sugar, 1 tsp vanilla
• topping: 2 cups caramel sauce , 2 cups chopped toasted pecans

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Line a jelly roll pan with parchment and grease.

3. 3

   Beat egg yolks with sugar until thick.

4. 4

   Fold in flour and vanilla.

5. 5

   Beat egg whites until stiff and fold into yolk mixture.

6. 6

   Spread in pan.

7. 7

   Bake 12-15 minutes until golden.

8. 8

   Turn out onto towel dusted with powdered sugar.

9. 9

   Roll up and cool.

10. 10

    Unroll and spread with whipped cream.

11. 11

    Re-roll.

12. 12

    Drizzle with caramel and coat with toasted pecans.

13. 13

    Refrigerate 1 hour before slicing.

Nutrition Facts

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