Walnut Cream Roll
Walnut Cream Roll is an moderately easy dinner. Made with 4 egg whites, 1/2 tsp. salt, 1 tsp. vanilla, 1/2 c. sugar and 4 egg yolks, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Beat whites with salt and vanilla until soft peaks form.
Gradually beat in sugar.
Beat yolks until 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 in moderate oven (375Β°) for 12 minutes or until cake springs back when lightly touched.
Cool 5 minutes.
Loosen sides of cake; turn out onto towel sprinkled with sifted confectioners sugar.
Peel off paper.
Cool to lukewarm.
Starting at narrow end, roll cake and towel together.
Unroll; spread with whipped cream.
Reroll cake; chill.
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