Honey-Walnut Sponge Roll
Updated October 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
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Ingredients
½ cup cake flour
½ cup finely ground walnuts
¾ teaspoon baking powder
Pinch of salt
4 eggs, at room temperature
½ cup granulated sugar
Confectioners' sugar
¾ cup warm honey
Nutritional analysis per serving (6 to 8 servings)
47 grams carbs; 80 milligrams cholesterol; 243 calories; 1 gram monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 85 milligrams sodium; 4 grams protein; 40 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat 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.
- Step 2
Sift together the flour, half the walnuts, the baking powder and salt. Set aside.
- Step 3
Beat 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.
- Step 4
Heavily 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.
- Step 5
Before serving, dust the top with sifted confectioners' sugar.
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