Chocolate Walnut Chiffon Swiss Roll

The Steps

1. Pre-heat the oven to 400 degrees and grease a 18 by 13 inch sheet pan. Line it with parchment paper.
2. In a mixing bowl, combine the egg whites and 1/3 cup sugar and whisk until stiff peaks form.
3. In a separate bowl, combine the yolks with the remaining sugar and whisk until the mixture is a light, buttery color.
4. Fold the yolk mixture into the egg white mixture.
5. Sift the flour, cocoa powder, baking soda and salt together, then fold them into the egg mixture. Pour in the vanilla and the butter, and fold into the batter.
6. Spread the batter evenly on the baking sheet, then bake for 10 to 12 minutes.
7. While the cake bakes, dust a clean dish towel with additional cocoa powder.
8. When the cake is done baking, carefully remove it from the pan and place it face down on the cocoa dusted dish towel.
9. Peel the parchment paper off the cake, then carefully roll the cake up in the towel. Set it aside to cool completely for about 2 hours.
10. Pour the heavy whipping cream into a bowl and whisk until soft peaks form, whisk in the powdered sugar, a little bit at a time until stiff peaks form.
11. Melt the white chocolate, then fold it into the whipped cream
12. Once the cake is cool, unroll the towel.
13. Sprinkle the chopped walnuts onto the surface of the cake, then spread the cream mixture over the top.
14. Peel the towel away from the cake and carefully roll it back up, then serve!