Print Options

Back to Cranberry-Nut Jelly Roll >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

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.

12 ServingsPrep: 40 min. Bake: 10 min. + cooling

Ingredients

4 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 15-in. x
10-in. x 1-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

2 of 2

Cranberry-Nut Jelly Roll (continued)

Directions (continued)

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. Yield: 12
servings.

Nutrition Facts: 1 slice equals 203 calories, 9 g fat (2 g saturated fat), 77 mg cholesterol, 219 mg sodium, 25 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.