Turkish Delight Walnut Cake Roll
Fluffy sponge cake layer infused with cocoa, baked and immediately rolled while warm. Filled with melted Turkish delight blended with roasted walnuts, then rerolled for a soft, chewy center. Light and aromatic with toasted nut texture throughout.
Ingredients
- 4 pcs eggs, cracked
- 1 cup all-purpose flour, sifted
- 1 cup sugar, granulated
- ammonia soda, a pinchbaking soda0.5 tspleavening
substitute 1/2 tsp baking soda if ammonia soda unavailable
- 1 tbsp vinegar, white or distilled
- 1 tbsp cocoa, unsweetened, sifted
- 1 box Turkish delight, wholeapricot jam0.5 cupfilling
different flavor profile and texture
- 5 ¼ oz walnuts, roasted, coarsely chopped
Instructions
- 1
Crack eggs into a bowl, add sugar and beat until fluffy and pale.
- 2
Fold in sifted flour, vinegar, and a pinch of ammonia soda. Mix thoroughly until homogeneous.
- 3
Separate half the batter into another bowl and fold in sifted cocoa until evenly brown.
- 4
Line a large oven tray with baking paper. Pour the plain batter and level it out. Pour the cocoa batter over and spread gently with a spoon.
- 5
Bake in a preheated oven at 400°F for 8-10 minutes.
- 6
Remove from oven, immediately turn onto a towel, and roll up. Cool completely.
- 7
Place Turkish delight in a pot with 1/2 cup water over heat, stirring until melted.
- 8
Fold in coarsely chopped roasted walnuts.
- 9
Unroll the cooled cake layer, spread the Turkish delight-walnut mixture evenly over it, and roll up again.
Tips
Roll the cake immediately after removing from the oven while it's still hot to prevent cracking.
Use a damp kitchen towel to help with rolling the warm cake layer.
Roast walnuts in an ungreased pan for deeper flavor before chopping.
Good to Know
Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Cake can be baked and rolled (unfilled) up to 1 day ahead. Prepare filling and assemble on the day of serving.
Slice with a sharp knife dipped in hot water between cuts. Serve at room temperature or lightly chilled.
Common Mistakes
Do not delay rolling the cake after baking to avoid it becoming brittle and cracking.
Do not overmix after adding flour to avoid a dense, tough crumb.
Do not spread the cocoa batter too vigorously to prevent the layers from blending unevenly.
Substitutions
substitute 1/2 tsp baking soda if ammonia soda unavailable