Walnut roll

Walnut roll

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
3 tablespoons fine cake crumbs or fresh breadcrumbs
3 eggs, separated
115g caster sugar
55g ground walnuts
35g self-raising flour
250ml cream, whipped and sweetened with 1 tablespoon icing sugar
icing sugar, sifted

Method

  1. Butter a Swiss roll tin 25 × 38 × 2.5 cm and line with buttered baking paper allowing 5 cm overhang at each end. Sprinkle with the cake crumbs or breadcrumbs, coating surface evenly, then tip out any excess crumbs.
  2. Beat egg whites until holding stiff peaks.
  3. Beat yolks with caster sugar until mixture is light and creamy.
  4. Gently fold walnuts and sifted flour alternately with stiffly beaten egg whites into yolk mixture. Spread in prepared tin.
  5. Bake in a preheated moderate oven for about 15 minutes or until cake springs back when centre is lightly touched. Turn out onto a clean dish towel sprinkled with caster sugar, remove paper, trim cake and roll up, and allow to cool.
  6. Unroll the cake, spread with sweetened whipped cream and re-roll. Roll onto a serving platter seam side down and dust lightly with icing sugar. Serve sliced.
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