Walnut-Cream Roll


  • 4egg whites
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup white sugar
  • 4egg yolks
  • ¼ cup sifted enriched flour
  • ½ cup chopped walnuts
  • 1 tablespoon sifted confectioners’ sugar, or as needed
  • 1 cup cold heavy cream
  • 1 tablespoon white sugar, or to taste
  • 1 tablespoon walnut halves, or as needed
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2×10 1/2×1-inch jelly roll pan with waxed paper.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

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

  • Step 7

    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.

  • Step 8

    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.

  • Source: Read Full Article