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

Calamity Anne
Advertisement

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.

    Advertisement
  • 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; 15 g total fat; 115 mg cholesterol; 151 mg sodium. 16.3 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (3)

Read More Reviews

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
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
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
Rating: 5 stars
10/13/2019
I followed the recipe and it turned out wonderful and tasted delicious Read More
Advertisement
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