Walnut Rolls are an old-fashioned rolled cake made from a remarkably simple batter of eggs, sugar, and finely ground walnuts. The separated eggs provide the structure: beaten yolks create richness while stiffly beaten whites give the cake its light, airy texture without relying on flour. After baking in a shallow pan, the warm cake is turned onto a towel dusted with powdered sugar and rolled so it will hold its shape as it cools. It is then unrolled, spread with flavored whipped cream, rolled again, and covered with chocolate icing. This style of nut roll reflects traditional European and American home baking, where ground nuts were often used to create tender, naturally flourless cakes for holidays and special occasions.
Ingredients
Walnut Cake
- 6 large eggs (separated)
- ½ cup granulated sugar
- 1 cup walnuts (finely ground )
Filling & Finishing
- powdered sugar (for dusting the towel)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup chocolate icing
Instructions
Step 1: Prepare the Pan
- Preheat the oven to 350°F.
- Grease a shallow jelly-roll or rimmed baking pan well and line with parchment paper if desired.
Step 2: Beat the Yolks
- 6 large eggsPlace the 6 egg yolks in a mixing bowl.
- ½ cup granulated sugarAdd the granulated sugar and beat until very light, thick, and creamy.
Step 3: Add the Walnuts
- 1 cup walnutsStir the finely ground walnuts into the egg-yolk mixture until evenly combined.
Step 4: Beat the Egg Whites
- 6 large eggsIn a clean bowl, beat the 6 egg whites until stiff peaks form.
Step 5: Fold the Batter
- Gently fold the stiffly beaten egg whites into the walnut mixture, working carefully so the batter remains light and airy.
Step 6: Bake
- Spread the batter evenly in the prepared shallow pan.
- Bake at 350°F for 15 to 20 minutes, or until the cake is set and springs back lightly when touched.
Step 7: Roll While Hot
- powdered sugarGenerously dust a clean kitchen towel with powdered sugar.
- Immediately turn the hot cake out onto the prepared towel.
- Carefully roll the cake and towel together while the cake is still warm.
- Allow it to cool completely in the rolled position.
Step 8: Prepare the Filling
- 1 cup heavy whipping cream, 2 tbsp powdered sugar, 1 tsp vanilla extractWhip the heavy cream with 2 tbsp powdered sugar and vanilla until it holds firm peaks.
Step 9: Fill the Walnut Roll
- When the cake is completely cool, carefully unroll it.
- Spread the flavored whipped cream evenly over the inside, leaving a small border around the edges.
Step 10: Roll Again
- Carefully roll the filled cake back into a log without the towel.
- Place seam-side down on a serving platter.
Step 11: Finish with Chocolate
- 1 cup chocolate icingCover the walnut roll with chocolate icing.
- Chill briefly to set the filling and icing before slicing and serving.
Tips
- Grind the walnuts finely, but stop before they become walnut butter.
- Make sure the bowl and beaters used for the egg whites are completely clean and grease-free.
- Fold the egg whites gently into the walnut mixture to preserve as much air as possible.
- Roll the cake immediately after removing it from the oven; allowing it to cool flat makes cracking more likely.
- Dust the towel generously with powdered sugar to prevent the warm cake from sticking.
- Add almond extract, rum extract, coffee, or a little cocoa to the whipped cream for different flavor variations.
- For extra walnut flavor, sprinkle finely chopped toasted walnuts over the whipped-cream filling.
- Refrigerate the completed roll for 30–60 minutes before slicing for cleaner portions.
- Dust with powdered sugar instead of chocolate icing for a simpler finish.
- Serve thin slices with fresh berries or additional whipped cream.
Nutrition
Calories: 330kcalCarbohydrates: 27gProtein: 7gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 145mgSodium: 70mgPotassium: 180mgFiber: 2gSugar: 23gVitamin A: 500IUVitamin C: 0.3mgCalcium: 50mgIron: 1.2mg