• Cooking Time: 20
  • Servings:
  • Preparation Time:


My sister made this wonderful cake roll for our Thanksgiving dessert, and it is a winner!


  • 4 eggs, separated
  • ½ cup granulated sugar, divided
  • 1 cup fresh cranberries, chopped
  • ½ cup walnuts, finely chopped or ground
  • 1/3 cup cake flour, sifted
  • 2 Tbl. cornstarch
  • 2 Tbl. butter, melted and cooled
  • 2 Tbl. cornstarch
  • 1 teasp. grated orange rind
  • 2 Tbl. butter, melted and cooled


  • Preheat oven to 350F.
  • Grease a 15-1/2”X10-1/2”X1” baking sheet, line it with Reynold's parchment paper and grease the paper.
  • In a large bowl, beat egg whites till foamy; gradually add ¼ cup granulated sugar and beat till stiff peaks form. Set aside.
  • In a small bowl, beat yolks and remaining ¼ cup sugar till light and fluffy (about 3 minutes.)
  • Fold the cranberries, walnuts, flour, cornstarch, and orange rind into the egg yolk mixture; then gently fold that mixture into the beaten egg whites.
  • Fold in the melted butter.
  • Turn the batter into the prepared pan and bake 20 minutes, or till cake springs back when touched lightly in center.
  • Allow cake to cool for 10 minutes, Then loosen paper from sides of cake and invert cake onto a cotton dish towel that has been sprinkled liberally with confectioners sugar. Gently peel paper from cake, then roll up the cake from short end in the towel.
  • Cool cake with towel, seam side down on a rack.
  • When cooled, un-roll cake and remove towel.
  • Spread the bottom surface of the cake with white chocolate whipped cream filling and re-roll.
  • Place on serving plate and then frost exterior of the cake with white chocolate buttercream.
  • Chill prior to serving.
  • Store any leftover cake in the refrigerator.

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