This is a basic Swiss Roll recipe. The flavored filling can be anything that is thick enough to hold a little shape, but thin enough it is spreadable. Examples include:
jelly/jam
Nutella
Yield
10 Servings
30 minutes
15 minutes
Total time
45 minutes
4egg whites
1 teaspoonvanilla extract
1/2 teaspoonsalt
1/2 cupsugar
4egg yolks
1/4 cupflour
1 tablespoonconfectioners sugar
1 cupheavy cream
Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with parchment paper.
Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour carefully until combined. Spread batter into the prepared jelly roll pan. "bang" the pan on the counter to remove excessive air bubbles.
Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.
Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off paper and let cool to lukewarm, 5 to 10 minutes.
Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.
While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
Unroll cake and spread with desired filling and/or whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.