4 eggs, separated
1/2 c granulated sugar, divided
1 c cranberries, chopped
1/2 c walnuts, finely chopped
1/3 c sifted cake flour
2 T cornstarch
1 t cinnamon
2 T butter, melted
Premier white whipped cream (below)
White buttercream (below)
Preheat oven to 350 degrees. 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 1/4 c granulated sugar, beating until stiff peaks form; set aside.
In small mixer bowl, beat egg yolks and remaining 1/4 c 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", roll up warm cake with towel inside. Cool cake completely, seam-side down, on wire rack.
Unroll cooled cake. Spread whipped cream mixture to within 1/2" of edges; roll up cake. Pipe or spread White Buttercream over cake. Store in refrigerator.
Premier White Whipped Cream:
2 foil-wrapped bars (4 oz.) NESTLES Premier White baking bars
1 c 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.
One 6 oz (3 foil-wrapped bars) NESTLE Premier White baking bars, broken up
1/4 c heavy or whipping cream
1 c cold butter, cut into pieces
1 c 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.
Time: 75 minutes Serves: 10
This recipe came from Treasury of Christmas by Publications International LTD.