Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A wonderful walnut cream roll dessert that is a perfect follow-up to any main course.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
55 mins
total:
1 hr 40 mins
Servings:
10
Yield:
1 roll
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.

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  • Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.

  • Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.

  • Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.

  • Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes.

  • Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.

  • While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.

  • Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.

Nutrition Facts

213 calories; protein 4.3g; carbohydrates 16.3g; fat 15g; cholesterol 114.5mg; sodium 150.9mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
10/24/2019
Great recipe. I did toast the walnuts before chopping them and chopped them fine. One tip - don't bake too long. You don't want any crispness in the cake. If it does get a bit crispy around the edges trim this off. I also added a little vanilla to the whipped cream. Easy to make and very attractive to serve. Read More
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/26/2020
I made this today it was greattttt!!!!! It is a good cake to make in autumn. I would recommend this, it takes very little skills and also looks good on your table Read More
Rating: 5 stars
12/27/2020
So good, and so easy! This recipe was a breeze to follow and the cake turned out absolutely delicious. The cake is nice and light, not too sweet, and the walnuts add lovely texture and flavor. The final product looks way more impressive than the amount of effort it took to prepare. Read More
Rating: 5 stars
06/13/2019
This is a 10 star recipe no doubt! I thought that only having walnuts and vanilla as the primary flavoring might be a bit 'blah' but boy was I glad to be wrong! It's delicious! You get a very nice nutty flavor (that I'm sure you could intensify by toasting the walnuts before adding them to the cake which is something I did not do) with a hint of vanilla and the perfect amount of sweetness! I made the cake exactly as stated and it's awesome and very forgiving too! I accidentally dropped it on my parchment paper and it didn't crack or break at all! It's easy to roll out and handle. I did use powdered sugar in place of granulated sugar in the cream filling and added a bit of vanilla. I might also chop the walnuts a bit finer next time just to make cutting the cake a bit easier. Other than that I wouldn't change a thing! Fantastic recipe and so easy to make too! Thank you! Read More
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Rating: 5 stars
10/13/2019
I followed the recipe and it turned out wonderful and tasted delicious Read More
Rating: 5 stars
10/24/2019
Great recipe. I did toast the walnuts before chopping them and chopped them fine. One tip - don't bake too long. You don't want any crispness in the cake. If it does get a bit crispy around the edges trim this off. I also added a little vanilla to the whipped cream. Easy to make and very attractive to serve. Read More