Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 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

cook:
15 mins
additional:
55 mins
total:
1 hr 40 mins
prep:
30 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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