Ingredients

• 4 piece eggs
• 100 g granulated sugar
• 80 g all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 200 g walnuts
• 120 g powdered sugar
• 50 g butter
• 3 tbsp milk
• 2 tbsp powdered sugar for dusting

Instructions

1. Prepare baking setup

   Preheat oven to 180°C. Line a 25x35cm baking sheet with parchment paper, ensuring it extends up the sides. Lightly grease the paper with butter. Prepare a clean kitchen towel dusted with powdered sugar for rolling. Do not skip the parchment paper or the cake will stick.

2. Make sponge batter

   Separate eggs into two clean bowls. Beat egg whites on high speed for 3-4 minutes until stiff peaks form. In another bowl, whisk egg yolks with granulated sugar for 2-3 minutes until pale and thick. Add vanilla extract. Do not overbeat the egg whites or they will deflate.

3. Combine cake ingredients

   Sift flour and baking powder together. Gently fold one-third of the egg whites into the yolk mixture. Add half the flour mixture, fold gently. Alternate adding remaining whites and flour, folding carefully for 30 seconds each addition until just combined. Do not overmix or the cake will be dense.

4. Bake the sponge

   Pour batter onto prepared baking sheet and spread evenly with a spatula. Bake on medium heat (180°C) for 12-15 minutes until golden brown and springs back when lightly touched. The cake should pull slightly from the edges. Do not overbake or it will crack when rolled.

5. Roll while warm

   Immediately turn the hot cake onto the powdered sugar-dusted towel. Carefully peel off parchment paper. Starting from the short end, roll the cake tightly with the towel inside. Let it cool completely on low heat for 30 minutes. Do not skip this step or the cake will crack when filled.

6. Prepare walnut filling

   Finely grind walnuts in a food processor on medium speed for 1-2 minutes until they form a coarse powder. Mix with powdered sugar, softened butter, and milk over low heat for 2-3 minutes until smooth and spreadable. The mixture should hold together but not be dry. Do not overprocess the walnuts into paste.

7. Fill and final roll

   Carefully unroll the cooled cake and remove the towel. Spread walnut filling evenly, leaving a 2cm border on all sides. Roll up tightly without the towel, using gentle pressure for 1-2 minutes. Wrap in plastic wrap and refrigerate on low temperature for 2 hours minimum. Do not roll too tightly or filling will squeeze out.

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