Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
Step 2
Beat egg whites vanilla extract and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
Step 3
Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.
Step 4
Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean about 12 minutes.
Step 5
Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm 5 to 10 minutes.
Step 6
Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack 15 to 20 minutes.
Step 7
While cake cools beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
Step 8
Unroll cake and spread with whipped cream reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.