Walnut-Cream Roll

Preheat oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with parchment paper, ensuring it extends up the sides. (5 minutes)

In a large bowl, beat egg whites with vanilla extract and salt until soft peaks form using an electric mixer. Gradually add 1/2 cup sugar, beating until glossy and stiff peaks form. (7 minutes)

In a separate bowl, beat egg yolks until thick and pale yellow. Gently fold the yolks into the egg white mixture. Sift the flour over the mixture and fold in along with the toasted walnuts until just combined. Be careful not to overmix. (5 minutes)

Spread the batter evenly into the prepared pan. (2 minutes)

Bake in the preheated oven until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean, about 12 minutes. (12 minutes)

Remove from the oven and let cool in the pan for 5 minutes. Loosen the sides of the cake with a knife; invert it onto a clean kitchen towel generously dusted with confectioners' sugar. Gently peel off the parchment paper. (7 minutes)

Starting at one of the short ends, roll the cake up tightly with the towel. Place the rolled cake on a wire rack to cool completely, about 20 minutes. (2 minutes)

While the cake cools, prepare the cream. In a chilled bowl, beat the cold heavy cream with 1 tablespoon of granulated sugar until stiff peaks form. Be careful not to overwhip. (10 minutes)

Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface, reserving some for topping. (5 minutes)

Re-roll the cake without the towel. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the cream to set. (2 minutes)

Before serving, trim the ends of the roll for a clean presentation. Top with dollops of the reserved whipped cream and garnish with walnut halves. Slice and serve. (3 minutes)