Toasting the walnuts enhances their flavor and adds a delightful crunch. Ensure the eggs are at room temperature for optimal volume when whipping. Don't overbake the cake, as it will become dry and difficult to roll. Chilling the cake thoroughly before slicing ensures clean, even slices. For a richer flavor, consider adding a tablespoon of your favorite liqueur (such as Frangelico or Amaretto) to the whipped cream.
Walnut-Cream Roll
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 40 mins
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SERVING10 People
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VIEWS30
Indulge in the sublime texture and nutty richness of this Walnut-Cream Roll. A delicate sponge cake embraces a luscious cream filling, creating a dessert that's both elegant and comforting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol115 mg
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Fiber1 g
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Protein4 g
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Saturated Fat7 g
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Sodium151 mg
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Sugar12 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with parchment paper, ensuring it extends up the sides. (5 minutes)
02 Step
Recipe View 7 mins In a large bowl, beat egg whites with vanilla extract and salt until soft peaks form using an electric mixer. Gradually add 1/2 cup sugar, beating until glossy and stiff peaks form. (7 minutes)
03 Step
Recipe View 5 mins In a separate bowl, beat egg yolks until thick and pale yellow. Gently fold the yolks into the egg white mixture. Sift the flour over the mixture and fold in along with the toasted walnuts until just combined. Be careful not to overmix. (5 minutes)
04 Step
Recipe View 2 mins Spread the batter evenly into the prepared pan. (2 minutes)
05 Step
Recipe View 12 mins Bake in the preheated oven until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean, about 12 minutes. (12 minutes)
06 Step
Recipe View 7 mins Remove from the oven and let cool in the pan for 5 minutes. Loosen the sides of the cake with a knife; invert it onto a clean kitchen towel generously dusted with confectioners' sugar. Gently peel off the parchment paper. (7 minutes)
07 Step
Recipe View 2 mins Starting at one of the short ends, roll the cake up tightly with the towel. Place the rolled cake on a wire rack to cool completely, about 20 minutes. (2 minutes)
08 Step
Recipe View 10 mins While the cake cools, prepare the cream. In a chilled bowl, beat the cold heavy cream with 1 tablespoon of granulated sugar until stiff peaks form. Be careful not to overwhip. (10 minutes)
09 Step
Recipe View 5 mins Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface, reserving some for topping. (5 minutes)
10 Step
Recipe View 2 mins Re-roll the cake without the towel. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the cream to set. (2 minutes)
11 Step
Recipe View 3 mins Before serving, trim the ends of the roll for a clean presentation. Top with dollops of the reserved whipped cream and garnish with walnut halves. Slice and serve. (3 minutes)
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Please Rate
Parker Greenfelder
Mar 6, 2025I added a splash of Frangelico to the cream, and it was a game-changer!
Gardner Veum
Mar 3, 2025This recipe is a winner! The cake was light and fluffy, and the cream filling was heavenly.
Emmet Kessler
Feb 16, 2025I was a bit intimidated by the rolling, but the instructions were so clear that it turned out perfectly on my first try!