Cranberry-Nut Jelly Roll Recipe

Name: Cranberry-Nut Jelly Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs,; 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

Servings: persons

4 large eggs,
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

1
Let eggs stand at room temperature for 30 minutes. Line a 15x10x1-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 350u00b0 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.

903

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large eggs,, 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Cranberry-Nut Jelly Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Nut Jelly Roll

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