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Walnut Cream Roll

By on July 23, 2019
Walnut Cream Roll

Walnut Cream RollWalnut Cream Roll

Walnut Cream Roll

Recipe source :


  1. Egg whites – 4
  2. Vanilla extract – 1 teaspoon
  3. Salt – 1/2 teaspoon
  4. White sugar – 1/2 cup
  5. Egg yolks – 4
  6. Sifted enriched flour – 1/4 cup
  7. Chopped walnuts – 1/2 cup
  8. Sifted confectioners – 1 tablespoon, sugar, or as needed
  9. Cold heavy cream- 1 cup
  10. White sugar- 1 tablespoon, or to taste
  11. Walnut halves- 1 tablespoon, or as needed


  • 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.

About Shanila Akhter

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