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.
Nutrition & Diet Analysis (per serving)
698
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).