Walnut Cream Roll
A light and fluffy walnut cream roll featuring a delicate sponge cake layered with sweet whipped cream and chopped walnuts, perfect for special occasions or teatime treats.
Ingredients
Instructions
- Beat egg whites with salt and vanilla until soft peaks form.
- Gradually beat in sugar.
- Beat egg yolks until thick and lemon-colored.
- Fold yolks into whites.
- Carefully fold in sifted enriched flour and chopped walnuts.
- Line the bottom and sides of a 15½ x 10½ x 1-inch jelly roll pan with waxed paper.
- Spread batter evenly in the pan.
- Bake in a moderate oven (375°F) for 12 minutes or until the cake springs back when lightly touched.
- Cool for 5 minutes.
- Loosen the sides of the cake and turn out onto a towel sprinkled with sifted confectioners' sugar.
- Peel off the waxed paper.
- Cool to lukewarm.
- Starting at the narrow end, roll the cake and towel together.
- Cool on a rack.
- Unroll the cake and spread with sweetened whipped cream.
- Reroll the cake and chill.
Tips & Substitutions
To achieve maximum volume when beating egg whites, ensure your mixing bowl is completely clean and free of grease. If you don't have walnuts, you can substitute with pecans or almonds for a similar texture. For a touch of sweetness, consider adding a hint of almond extract along with the vanilla. This Walnut Cream Roll pairs beautifully with Pearl's Applesauce Cake for a delightful dessert spread.
Serving Suggestions
Serve the Walnut Cream Roll chilled, garnished with additional whipped cream and a sprinkle of chopped walnuts on top for added texture. It makes an excellent dessert for gatherings and pairs well with coffee or tea. For a festive touch, consider adding fresh berries or a drizzle of chocolate sauce to elevate the presentation.
Storage & Reheating
Store any leftover Walnut Cream Roll in an airtight container in the refrigerator for up to three days. If you need to reheat it, gently warm individual slices in the microwave for about 10-15 seconds to maintain its soft texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Cream Roll contains roughly 296 calories, with 15g protein, 27g carbohydrates, and 14g fat. It is an excellent source of protein (31% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 994mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can use gluten-free flour as a substitute for the enriched flour. Just ensure that the brand you choose is suitable for baking to achieve the right texture in your Walnut Cream Roll.
How can I prevent the cake from cracking when rolling?
To avoid cracking, make sure the cake is slightly warm when you roll it up. Rolling it with a towel while it cools helps maintain its shape. If it does crack, don't worry—just cover it with whipped cream to conceal any imperfections.
Can I add other flavors to the whipped cream?
Absolutely! You can infuse the whipped cream with flavors like cocoa powder for a chocolate twist, or fold in some orange zest for a citrusy kick. Just be mindful not to overpower the delicate flavor of the walnuts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).