Cranberry nut roll

1 Servings

Ingredients

Quantity Ingredient
4 Eggs; separated
½ cup Granulated sugar; divided
1 cup Cranberries; chopped
½ cup Walnuts; finely chopped
⅓ cup Sifted cake flour
2 tablespoons Cornstarch
1 teaspoon Cinnamon
2 tablespoons (1/4 stick) butter; melted
Confectioners' sugar
Premier white whipped cream; (recipe follows)
White buttercream; (recipe follows)

Directions

Preheat oven to 350 degrees F. Grease 15-1/2x 10-1/2X 1-inch jelly-roll pan. Line with waxed paper; grease paper. In large mixer bowl, beat egg whites until foamy. Gradually add ¼ cup granulated sugar, beating until stiff peaks form; set aside.

In small mixer bowl, beat egg yolks and remaining ¼ cup granulated sugar until light and fluffy, about 3 minutes. Fold in cranberries, walnuts, flour, cornstarch and cinnamon; gently fold into egg white mixture. Fold in melted butter. Spread in prepared pan. Bake 20 minutes or until top springs back when lightly pressed. Loosen cake from sides of pan; cool 10 minutes.

Sprinkle cloth towel with confectioners' sugar; invert cake onto towel.

Peel off waxed paper. Starting at 10-inch side, roll up warm cake with towel inside. Cool cake completely, seam-side down, on wire rack.

Prepare Premier White Whipped Cream. Unroll cooled cake. Spread whipped cream mixture to within ½ inch of edges; roll up cake. Pipe or spread White Buttercream over cake. Store in refrigerator.

Premier White Whipped Cream:

Makes about 2 cups whipped cream 2 foil-wrapped bars (4 oz.) NESTLES(r) Premier White baking bars 1 cup heavy or whipping cream, divided Melt over hot (not boiling) water, Premier White baking bars with 2 tablespoons heavy cream, stirring until smooth. Stir in remaining cream; refrigerate until well chilled. In small mixer bowl, beat cream mixture just until soft peaks form. Use as cake filling, frosting or dessert topping. White Buttercream

Makes about 3 cups frosting

One 6-oz. pkg. (3 foil-wrapped bars) NESTLE(r) Premier White baking bars, broken up ¼ cup heavy or whipping cream 1 cup (2 sticks) cold butter, cut into pieces 1 cup confectioners' sugar Melt over hot (not boiling) water, Premier White baking bars with heavy cream, stirring until smooth. Transfer to large mixer bowl; cool to room temperature.

Gradually beat in cold butter and confectioners sugar; continue beating until light and fluffy. Buttercream may be made 1 to 2 days ahead of time and refrigerated; beat until light and fluffy before using.

Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #938 by "Eugene Johnston" <ejohnston@...> on Nov 30, 1997

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