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. An easy weeknight meal that comes together quickly.
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.
π· Perfect Pairings
Complete your meal with these
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