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Cranberry-Nut Jelly Roll

No one will believe a chiffon dessert this pretty, rich and chock-full of cranberries and nuts could be so light. No one! “It‘s simply delicious,“ says Rose Mary Liptock in Uniontown, Pennsylvania.
  • Total Time
    Prep: 40 min. Bake: 10 min. + cooling
  • Makes
    12 servings

Ingredients

  • 4 large eggs, separated
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 3/4 cup finely chopped pecans
  • 3/4 cup confectioners' sugar
  • FILLING:
  • 1 package (8 ounces) fat-free cream cheese
  • 2 tablespoons butter, softened
  • 1/2 teaspoon almond extract
  • 1 cup confectioners' sugar

Directions

  • Let eggs stand at room temperature for 30 minutes. Line a 15x10x1-in. baking pan with waxed paper; coat with cooking spray and set aside.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, baking powder, baking soda and salt; gradually add to yolk mixture and mix well (batter will be very thick). Fold in cranberries and pecans.
  • In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioner's sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
  • Bake at 350° for 7-10 minutes or until top springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack.
  • For filling, in a small bowl, combine the cream cheese, butter and extract. Set aside 1-1/2 teaspoons confectioners' sugar. Gradually beat remaining sugar into cream cheese mixture. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Sprinkle with reserved confectioners' sugar. Store in the refrigerator.
Nutrition Facts
1 slice: 203 calories, 9g fat (2g saturated fat), 77mg cholesterol, 219mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

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