Walnut cream roll

Yield: 1 Servings

Measure Ingredient
4 \N Egg whites
½ teaspoon Salt
1 teaspoon Vanilla
½ cup Sugar
4 \N Egg yolks
¼ cup Sifted enriched flour (boy sure is dated)
½ cup Chopped (Calif) walnuts
1 cup Heavy cream, whipped, sweetened

under cakes of all places. BETTER HOMES AND GARDENS DESSERT COOK BOOK (pg.


Beat whites with salt and vanilla till soft peaks form. Gradually beat in sugar. Beat yolks til thick and lemon-colored. Fold yolks into whites; carefully fold in flour and nuts. Line bottom and side of 15½ x 10 ½ x 1 inch jelly-roll pan with waxed paper. Spread batter evenly in pan. Bake in moderate oven (375 deg) 12 minutes or till cake springs back when lightly touched. Cool 5 minutes. Loosen sides of cake; turn out onto towel sprinkled with sifted confectioner's sugar. Peel off paper; cool to lukewarm. Starting at narrow end, roll cake and towel together; cook on rack. Unroll; spread with whipped cream. Reroll cake; chill Posted to JEWISH-FOOD digest V97 #145 by Sharon Barish <slbarish@...> on Apr 30, 1997

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