Cranberry-Nut Jelly Roll Recipe
Cranberry-Nut Jelly Roll Recipe photo by Taste of Home
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Cranberry-Nut Jelly Roll Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 10 min. + cooling
MAKES: 12 servings


  • 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
  • 1 package (8 ounces) fat-free cream cheese
  • 2 tablespoons butter, softened
  • 1/2 teaspoon almond extract
  • 1 cup confectioners' sugar

Nutritional 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Cranberry-Nut Jelly Roll in Light & Tasty October/November 2006, p54

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nanatami User ID: 2692296 159824
Reviewed Nov. 15, 2013

"Would you be able to post the original recipe you refer to?  Thank you!  Tami


quiltbobbin User ID: 1343276 65136
Reviewed Jun. 13, 2011

"I agree with the previous review. The directions are incorrect in this recipe. The flour mixture should be folded in at the end. The original recipe is a favorite of ours but it doesn't turn out the same when prepared the way this one is written."

EAWinkel User ID: 1082598 144434
Reviewed Dec. 24, 2010

"I made this recipe several times after it was published in the Oct/Nov 2006 issue of Light & Tasty and was very pleased with the results. After following these directions, I am not happy with the results, so I dug my old issue out of storage, and discovered that the directions are very different!

The ingredients are all listed correctly, but the original directions say to fold the beaten yolks into the whites/sugar mixture...then fold in the flour mixture and finally the cranberries and nuts. I rated this a 3 because I really enjoy the original recipe, but these directions did not work for me."

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