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1
Heat oven to 400 degrees F.
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2
Spray 15x10x1-inch pan with cooking spray.
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3
Line with parchment paper; spray with additional cooking spray.
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4
Sprinkle clean kitchen towel with 1/4 cup icing sugar.
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5
Beat egg whites in small bowl with mixer on high speed until foamy.
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6
Gradually beat in 1/3 cup granulated sugar until stiff peaks form; set aside.
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7
Beat egg yolks in large bowl with mixer on high speed until blended.
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8
Gradually add remaining granulated sugar, beating until thick and lemon coloured.
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9
Blend in vanilla.
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10
Add combined flour and baking powder; mix well.
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11
Add egg whites to yolk mixture; stir gently with whisk just until blended.
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12
Spread onto bottom of prepared pan.
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13
Bake 8 to 10 min.
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14
or until top of cake springs back when touched in centre.
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15
Immediately invert cake onto prepared towel; remove pan.
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16
Carefully peel off paper.
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17
Starting at one short side, roll up cake and towel together.
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18
Cool completely on wire rack.
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19
Mix cream cheese and 3 Tbsp.
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20
icing sugar in medium bowl until blended.
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21
Gently stir in Cool Whip.
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22
Unroll cake on towel.
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23
Spread cake with cream cheese mixture, then with cranberry sauce; sprinkle with 3 Tbsp.
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24
nuts.
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25
Reroll cake; place, seam side down, on platter.
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26
Sprinkle with remaining icing sugar; garnish with remaining nuts.
