Honey-Walnut Sponge Roll

5.0(11)

by Florence Fabricant·published 1989-09-24

JewishDessert

Servings

(6–8)

Total time

50 min

prep 30 min

Calories / serving

243 kcal

Ingredients (8)

serves

Instructions (5 steps)

01Preheat oven to 350 degrees. Grease a 10-by-15-inch jellyroll pan with butter or margarine, and line it with a sheet of waxed paper cut to fit the width and extending a few inches at either end. Grease the paper.
02Sift together the flour, half the walnuts, the baking powder and salt. Set aside.
03Beat the eggs at high speed until they become very thick and light, like softly whipped cream. Gradually beat in the granulated sugar. Fold in the flour mixture. Spread the batter in the pan and bake about 20 minutes, until puffed and golden brown. Quickly run a knife around the edges of the pan.
04Heavily dust a clean linen towel or a large sheet of waxed paper with sifted confectioners' sugar and invert the cake, along with the pan, onto the surface. Lift the pan off and peel off the wax paper. Spread the cake with the warm honey and sprinkle with the remaining ground walnuts. Using one end of the towel or waxed paper for leverage, roll the cake up from the narrow side and transfer it to a serving platter. Allow to cool.

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Rich recipe — supports nutrition-aware planning.