Read and see more about this beautiful dessert at Bake or Break.
||Preheat oven to 375°. Lightly spray a 15″x 10″x 1″ jelly roll pan. Line pan with parchment paper, and spray paper as well.
Combine pecans and flour in food processor until pecans are finely ground.
Beat egg yolks at medium speed for 2 minutes. Add ground pecan mixture, 1/2 cup of sugar, and vanilla. Beat until well combined, and set aside.
In a separate bowl, beat egg whites and cream of tartar at medium-high speed until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture into egg yolk mixture. Spread into pan. Bake for 13-15 minutes. Cake should spring back when lightly touched in the center.
On a cloth towel, sift confectioners’ sugar into a 15″x 10″ rectangle. When cake is done, loosen from sides of pan and turn onto towel. Peel off parchment paper. Starting at narrow end, roll up cake and towel. Place the cake seam side down on a wire rack. Let cake cool completely.
Gently unroll cake. Spread with filling (recipe below). Reroll cake (without towel) and place seam side down on a serving platter. Garnish with confectioners’ sugar and chopped pecans, if desired.
||Combine brown sugar, 3 tablespoons cream, and butter in a saucepan over medium heat. Cook for 2-3 minutes, stirring constantly, until sugar dissolves. Stir in pecans and vanilla. Set aside to cool completely.
Beat 1 cup heavy cream at medium-high speed until soft peaks form. Add brown sugar mixture, and beat until stiff peaks form.