Walnut Roulade With Chocolate And Fresh Strawberries
From: Family CircleA luscious trio of dessert favorites meet in this elegant cake roll. Ground walnuts add a natural nuttiness to a cake that is filled with fresh strawberries and semisweet chocolate.
Servings: Makes 10 servings.
Prep: 35 mins
Total: 1 hr 15 mins
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Ingredients
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon walnut extract (optional)
1/2 cup finely ground walnuts
4 egg whites
1/8 teaspoon cream of tartar
3 tablespoons confectioners' sugar
6 ounces semisweet chocolate
3 tablespoons butter
1 pint strawberries
1 tablespoon berry or orange liqueur
1 cup heavy cream
Directions
1. Heat oven to 375 F degrees. Line 15-1/4 x 10-1/4 x 1-inch jelly-roll pan with greased waxed paper.
2. Stir together flour, baking powder and salt in bowl.
3. Beat yolks and 1/4 cup granulated sugar in bowl until thick. Add vanilla and 1/8 teaspoon walnut extract. Fold in flour mixture and ground walnuts.
4. Beat whites and cream of tartar in clean bowl until foamy. Gradually add remaining 1/4 cup granulated sugar; continue beating until soft peaks form. Stir quarter of whites into batter. Gently fold in remaining whites. Spread evenly in jelly-roll pan.
5. Bake in 375 F degree oven 10 to 12 minutes, until center springs back when gently pressed and top is golden. Loosen edges of cake from pan; invert onto clean towel, sprinkled with 1 tablespoon confectioners' sugar. Remove paper. Starting at short side, roll up cake, with towel. Place, seam side down, on rack to cool.
6. Melt chocolate and butter in top of double boiler over hot, not boiling, water. Reserve 3 strawberries. Very thinly slice remaining strawberries; toss with liqueur in a bowl.
7. Beat cream with remaining 2 tablespoons confectioners' sugar and 1/8 teaspoon walnut extract in bowl.
8. Unroll cake. Trim off edges if crisp and cracked due to rolling. Reserve 3 tablespoons melted chocolate. Leaving 1-1/2-inch border at each short end, spread remaining chocolate over surface of roll. Arrange sliced strawberries over chocolate. Reserve 1/4 cup whipped cream. Spread remaining whipped cream over roll, leaving border at short ends. Reroll cake; place, seam side down, on large serving platter.
9. Spread remaining chocolate over top of cake. Garnish with remaining whipped cream and reserved whole strawberries. Makes 10 servings.
Nutrition Facts
Calories 352, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 127 mg, Sodium 126 mg, Carbohydrate 32 g, Fiber 1 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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