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Cranberry-Nut Jelly Roll

 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 King Arthur Unbleached 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

2 of 2

Cranberry-Nut Jelly Roll (continued)

Directions (continued)

  • 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. Yield: 12
  • servings.
Nutritional 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.