Walnut Cream Roll – a delicious recipe with egg whites, salt, vanilla, sugar, egg yolks, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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 (375u00b0) 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. Cool on rack. Unroll; spread with whipped cream. Reroll cake; chill.
864
kcal
Calories
61
g
Fat
50
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 egg whites, 1/2 tsp. salt, 1 tsp. vanilla, 1/2 c. sugar, and more.
Yes, Walnut Cream Roll falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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