Best Walnut Roulade Recipes

CARROT , PINEAPPLE AND WALNUT ROULADE

Steps:

• Mix oil,brown, and natural sugars together and then add the eggs and mix in. In a seperate bowl mix the flours with the soda, powder, and cinnamon and then add to the egg and oil mixture and stir just until combined. Add the carrots, pineapple, and the walnuts to the egg and flour mixture and stir just until combined and then pour 2/3 of the mixture into a 11x7inch greaseproof paper lined baking sheet with 1 inch sides and bake for 20 minutes at 375 just until top springs back when touched. The rest of the mixture can be poured into 2 little 7 inch rounds and baked seperately. Remove and lay out greaseproof paper on the counter bigger than 11x7 inches and dust lightly with powdered sugar. Turn the cake onto the paper and remove the paper that was used for baking that is on the top and then using the bottom edge of the greaseproof paper roll up the cake from the 7 inch end and leave rolled up to cool. To make the frosting beat the butter and sugar to combine then add the cream cheese and after combined add the vanilla. When the cake is cool unroll and it will have cracks in it. Frost the inside and then roll the cake back up with the frosting in the middle and without the paper underneath. Lay the cake on a serving plate and either dust with powdered sugar to serve or frost with the remaining frosting over the top and sides. Decorate with sugared walnuts and cut crosswise into slices to serve. To sugar the walnuts put 1/4 cup walnuts in a dry small non stick pan and sprinkle a heaping tablespoon over them and heat on high stirring after the pan gets hot and ensuring the sugar coats them and the walnuts don't burn. Remove and cool on foil.

WALNUT ROULADE

Steps:

• Line the base of a glass or ceramic dish (14 by 11 by 2 inches) with parchment paper cut to fit. Reserve.
• In a large metal bowl, whisk together egg yolks and granulated sugar until thick and pale. Stir in nuts and baking powder.
• In another bowl, beat egg whites until stiff peaks form. Fold whites into nut mixture until thoroughly mixed. Spread in an even layer on the parchment paper. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 5 minutes and 30 seconds. Prick plastic to release steam.
• Remove from oven and uncover. Cover loosely with a towel and allow to stand until completely cool.
• Place a larger piece of waxed paper on work surface and sprinkle with confectioner's sugar. When roulade has cooled, turn out onto waxed paper and peel off parchment paper. If not using immediately, roll by lifting the long side of the waxed paper nearest to you and letting the roulade roll on itself, away from you. Cover with plastic wrap and refrigerate.
• When ready to serve, unroll the roulade and spread about 3/4 of the orange curd over the roulade, leaving a 1/4-inch border around the outside. Re-roll the roulade as before and decorate with remaining orange curd.

PUMPKIN-WALNUT ROULADE WITH SPIKED CREAM

Steps:

• To make the cake, position a rack in the top third of the oven and preheat to 375° F.
• Lightly butter a 10 X 15-inch jelly roll pan.
• To line the bottom and sides of the pan, cut a 12 X 16-inch piece of parchment or waxed paper.
• At each of the four corners, cut a diagonal slash about 2 inches long.
• Fit the paper into the pan, folding the cut ends over each other at the slashed to form neat corners.
• Lightly butter and flour the paper, tapping out the excess flour.
• In a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes.
• (The mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. It must be stiff enough to support the weight of the dry ingredients.) Stir in the pumpkin and lemon juice.
• Sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper.
• With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed.
• Spread the batter evenly into the prepared pan, being sure to reach into the corners.
• Sprinkle the batter with the walnuts.
• Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes.
• Sift confectioners' over the top of the cake.
• Place a clean kitchen towel over the cake, then top with a baking sheet.
• Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet.
• Carefully peel off the paper.
• Place the paper back on the cake.
• Using the towel as an aide, roll up the cake and cool completely.
• To make the filling, in a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter, and vanilla until combined.
• Gradually beat in the confectioners' sugar until smooth.
• Unroll the cake and discard the paper.
• Spread the filling evenly over the cake and sprinkle with the crystallized ginger.
• Re-roll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap.
• Refrigerate until the filing is firm, at least 1 hour.
• (The cake can be refrigerated for up to 2 days.) To make the spiked cream, in a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, confectioners' sugar, optional rum, and vanilla until stiff.
• Transfer to a pastry bag fitted with a large open star tip.
• Transfer the roll to a long serving platter.
• Garnish the cake with swirls of the whipped cream, and sprinkle with the walnuts and crystallized ginger.
• To serve, cut the cake diagonally into thick slices.