Walnut-Cream Roll

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Walnut-Cream Roll

Walnut-Cream Roll

material


  1. 4 egg whites
  2. 1 teaspoon vanilla extract
  3. 1/2 teaspoon salt
  4. 1/2 cup white sugar
  5. 4 egg yolk
  6. 1/4 cup rich flour
  7. 1/2 cup chopped walnuts
  8. 1 tablespoon confectioners' sugar, or as needed
  9. 1 cup cold heavy cream
  10. 1 tablespoon white sugar, or to taste
  11. 1 tbsp walnut pudding, or as required


Process:


Directions Line the bottom and sides of a 15 1 / 2x10 1 / 2x1-inch jelly roll pan with waxed paper.
Using egg mixer, vanilla extract, and salt in an mixing bowl, make soft peaks using an electric mixer. Gradually beat in 1/2 cup of white sugar until combined.
Beat the egg yolk in a separate bowl using an electric mixer until thick and lemon colored. Fold the egg whites into the mixture. Fold in the flour and chopped walnuts until combined. Spread batter in prepared jelly roll pan.
Bake in a preheated oven until the cake springs touched back lightly and a toothpick in the center comes out clean, about 12 minutes.
Walnut-Cream Roll


 Loose sides of cake; Turn on a towel sprinkled with confectioners' sugar. Peel off the wax paper and allow the lukewarm to cool for 5 to 10 minutes.
Roll cake and towel start at the narrow end together. Allow to cool completely on a wire rack for 15 to 20 minutes.
While the cake is cold, beat together using an electric mixer in a mixing bowl of cold heavy cream and 1 tbsp of white sugar until stiff peaks form.
Uncover the cake and spread with whipped cream, freezing some for toppings. Re-roll the cake and let it cool in the refrigerator for at least 30 minutes. Top with a dollop of whipped cream and half of walnuts. Slice and serve.

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