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Cranberry Cake Roll

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Member since 2007

Serves | Prep Time | Cook Time 20


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.

Pairs Well With


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

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