Directions

• Heat oven to 400°F. Coat a 15 1/2 x 10 1/2 x 1-inch pan with cooking spray. Line bottom with waxed or parchment paper; spray paper.
• Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/3 cup of the granulated sugar, 2 Tbs at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks.
• Beat egg yolks in clean mixer bowl on high speed until thick and lemon-colored, 3–5 minutes. Gradually beat in remaining 1/3 cup granulated sugar until pale yellow and sugar is dissolved. Beat in vanilla and salt.
• Mix nuts and flour in small bowl; sprinkle evenly over egg whites. Add yolk mixture. Fold gently but thoroughly until color is uniform and no streaks of white remain. Do not stir. Pour into prepared pan; spread even.
• Bake in 400°F oven until center springs back when lightly tapped with finger, 10–12 minutes.
• Sprinkle clean kitchen towel with powdered sugar. Loosen cake from sides of pan with knife. Invert cake onto towel; carefully peel off waxed paper. Trim all cake edges with serrated knife. Roll up cake, starting from short end and rolling towel in with cake. Cool wrapped cake roll, seam-side down on wire rack.
• Combine filling ingredients in small bowl; mix well. Carefully un-roll cooled cake; remove towel. Spread evenly with filling; re-roll cake. Refrigerate, covered and seam-side down.