Walnut-Cream Roll A Delicate Dessert
The Walnut-Cream Roll is a light sponge cake rolled with a smooth walnut cream filling.It offers a perfect balance of sweetness and nuttiness.Ideal for festive occasions or afternoon tea.Elegant in appearance yet simple to prepare.
Ingredients
For the Sponge Cake
- 4 eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
For the Walnut Cream Filling
- 1 cup heavy whipping cream (chilled)
- ½ cup finely ground walnuts
- 3 tbsp powdered sugar
- ½ tsp vanilla essence
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- Beat eggs and sugar until pale and fluffy. Add vanilla extract.
- Sift flour, baking powder, and salt together. Fold gently into egg mixture.
- Spread batter evenly on the tray and bake for 15–18 minutes.
- Turn the cake onto a clean towel, remove parchment, and roll gently while warm. Let cool.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Fold in ground walnuts.
- Unroll the cake carefully, spread walnut cream evenly, and roll back tightly.
- Chill for 30 minutes before slicing.
Notes
- Use fresh walnuts for best flavour.
- Do not overbake the sponge or it may crack.
- Chill the cream before whipping for better volume.
- Roll the cake while warm to prevent breaking.
- Best consumed within 24 hours for freshness.