Walnut Cream Roll Recipe
Walnut Cream Roll is an amazingly delicious dessert which cannot just escape your guest's attention in any party. Serve this Walnut Cream Roll recipe to them, I bet everyone will praise for your creativity.
Ingredients
| Egg whites | 4 | |
| Salt | 1/2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 4 | |
| All purpose flour | 1/4 Cup (16 tbs), sifted | |
| California walnuts | 1/2 Cup (16 tbs), chopped | |
| 1 cup whipping cream, whipped and sweetened | ||
Directions
Beat 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.
Grease and flour bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Spread batter evenly in pan.
Bake at 375° for 12 minutes or till cake springs back when touched.
Immediately loosen sides of cake and turn out onto towel sprinkled with sifted confectioners' sugar.
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.
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.
Grease and flour bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Spread batter evenly in pan.
Bake at 375° for 12 minutes or till cake springs back when touched.
Immediately loosen sides of cake and turn out onto towel sprinkled with sifted confectioners' sugar.
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.
Chef
