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Walnut Cream Roll

New.Wife's picture
  Egg whites 4
  Salt 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Egg yolks 4
  Sifted all-purpose flour 1⁄4 Cup (4 tbs)
  Chopped california walnuts 1⁄2 Cup (8 tbs)
  Whipping cream 1 Cup (16 tbs), whipped and sweetened

Beat egg whites with salt and vanilla till soft peaks form.
Gradually beat in sugar, beating till stiff peaks form.
Beat yolks till thick and lemon-colored.
Fold yolks into whites; carefully fold in flour and nuts.
Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with waxed paper.
Spread batter evenly in pan.
Bake at 375° for 12 minutes or till cake springs back when touched.
Cool 5 minutes; loosen sides of cake and turn out onto towel sprinkled with sifted confectioners' sugar.
Peel off paper; cool to lukewarm.
Starting at narrow end, roll cake and towel together; cool on rack.
Unroll; spread with whipped cream.
Reroll cake; chill.
At serving time, top cake roll with whipped cream and walnut halves if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2427 Calories from Fat 1541

% Daily Value*

Total Fat 176 g271.4%

Saturated Fat 67.3 g336.3%

Trans Fat 0 g

Cholesterol 1071.8 mg357.3%

Sodium 1257.6 mg52.4%

Total Carbohydrates 158 g52.5%

Dietary Fiber 5.1 g20.3%

Sugars 119.3 g

Protein 30 g59.2%

Vitamin A 17.3% Vitamin C

Calcium 31% Iron 41.3%

*Based on a 2000 Calorie diet

Walnut Cream Roll Recipe