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Strawberry Nut Roll


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  • 6 eggs, separated
  • 3/4 cup sugar, divided
  • 1 cup ground walnuts, toasted
  • 1/4 cup dry bread crumbs
  • 1/4 cup flour
  • 1/8 tsp salt
  • Powdered sugar
  • Filling
  • 1 pint fresh strawberries
  • 1 cup heavy whipping cream
  • 2 tbs sugar
  • 1 tsp vanilla
  • Powdered sugar



Step 1

In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside; In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon -colored. Combine walnuts, bread crumbs, flour and salt; add to yolk mixture. Mix well. Fold in egg white mixture.

Line a greased 15-inch x 10-inch x 1-inch baking pan with waxed paper; grease the paper. Spread the batter evenly into pan. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack.

Slice six large strawberries in half; set aside for garnish. Thinly slice remaining berries; set aside. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Unroll cake; spread with filling to within 1/2 inch of edges. Top with sliced berries. Roll up again. Place seam side down on serving platter. Chill until serving. Dust with powdered sugar. Garnish with reserved strawberries. Refrigerate left-overs.

Yield: 12 servings.


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