A delicious walnut cream roll dessert that goes well with any entrée.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 55 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 1 roll |
Ingredients
- 4 egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup white sugar
- 4 egg 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
Instructions
- 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.
- 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
| Calories | 213 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 151 mg |
| Sugars | 12 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
my Mother used to make this recipe when i was a child. she would always get frustrated every time because it would stick to the waxed paper (maybe there wasn’t parchment paper back then ?). now i make it every holiday and get-together, it is the best dessert there everytime, lol. I wish i could find a similar recipe in a chocolate !!
I loved this recipe!! It was a little eggy. A good balance of sweet. The whipped cream was fluffy and easy to make. I rolled my cake in more chopped walnuts along with the whipped cream to make it extra nutty. Next time, maybe I can try using cream cheese filling. This was my first attempt at a cream roll by myself. Very good recipe!
this is a rookie mistake, but I’m pointing it out so others don’t make it like I did on my first attempt – DON’T USE WAX PAPER. The recipe says used “waxed paper” meaning parchment paper not Wax. On attempt two, it turned out great 🙂 I added a little molasses and cinnamon to the batter and used half vanilla pudding/half sugar in the filling instead of the full sugar.
It is one of the easiest to make and so flavorful. The picture doesn’t do it justice. I’ve drizzled a little chocolate over the top or some dabs of whipped cream on tp. But soo tasty.
So good, and so easy! This recipe was a breeze to follow and the cake turned out absolutely delicious. The cake is nice and light, not too sweet, and the walnuts add lovely texture and flavor. The final product looks way more impressive than the amount of effort it took to prepare.
I made this today it was greattttt!!!!! It is a good cake to make in autumn. I would recommend this, it takes very little skills and also looks good on your table
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.
I followed the recipe and it turned out wonderful and tasted delicious
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!