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Walnut-Cream Roll

A wonderful walnut cream roll dessert that is a perfect follow-up to any main course.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine French
Servings 10 people
Calories 3377.3 kcal

Equipment

  • 1 Electric Mixer With whisk attachments for beating eggs and cream.
  • 1 Jelly Roll Pan A 15 1/2x10 1/2x1-inch pan is essential for the correct cake thickness.
  • 2 Mixing Bowls At least two are needed for separating and beating egg whites and yolks.
  • 1 Wire Rack For cooling the cake properly after baking and rolling.
  • 1 Sifter For enriching flour and evenly dusting confectioners' sugar.

Ingredients
  

Main

  • 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 1/2x10 1/2x1-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.

Notes

1. **Emulsification & Aeration**: When beating egg whites, ensure your bowl and whisk are perfectly clean and free of any fat, which can prevent stiff peaks from forming. Gradually adding sugar stabilizes the meringue. For the yolks, beat until truly lemon-colored and thick; this adds richness and structure. Fold gently to preserve air. 2. **Cake Rolling**: The initial roll while the cake is lukewarm is crucial. It 'trains' the cake to hold its shape without cracking when filled. Use a clean, lint-free kitchen towel. 3. **Flavor Enhancement**: Consider lightly toasting the chopped walnuts before folding them into the batter to deepen their flavor. A touch of orange zest in the cake batter or cream can also brighten the profile. For an adult twist, a tablespoon of hazelnut or coffee liqueur in the whipped cream would be excellent. Ensure cream is very cold for best whipping results. 4. **Presentation**: A light dusting of cocoa powder or a fine drizzle of caramel sauce can elevate the final appearance alongside the walnut halves.