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1
Cook the cranberries: Combine the cranberries, sugar and orange juice in a large saucepan.
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2
Bring to a boil, then reduce the heat to medium low; stir in the allspice, nutmeg and cinnamon stick and simmer 5 to 7 minutes.
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3
Make the filling: Strain the cranberry mixture; set the berries aside.
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4
Return the liquid to the saucepan, bring to a simmer over medium-low heat and cook until syrupy, about 8 minutes.
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5
Discard the cinnamon stick, then puree half of the cranberries in a blender; transfer to a bowl.
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6
Stir in the rest of the cranberries and the reduced syrup.
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7
Spread the mixture in a large baking dish so it cools more quickly.
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8
Refrigerate until completely cooled, about 20 minutes.
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9
Make the batter: Preheat the oven to 375 degrees F. Sift the flour, baking powder and cream of tartar into a bowl.
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10
Combine the eggs, granulated sugar, lemon zest and 1/3 cup water in a stand mixer fitted with a whisk attachment.
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11
Beat on high speed until light and airy, 3 to 5 minutes.
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12
Gently fold the egg mixture into the flour mixture with a rubber spatula.
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13
Do not overmix: The batter will lose some volume, but small bubbles should remain.
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14
Bake the cake: Butter a 10-by-15-inch jelly roll pan, line with parchment paper and butter the parchment.
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15
Add the batter.
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16
Slowly tilt the pan back and forth to evenly distribute the batter.
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17
Bake until the cake is golden brown, 12 to 15 minutes.
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18
Unmold the cake: While the cake is still warm, place a slightly damp kitchen towel on top; lay a cutting board over the towel.
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19
Hold the cutting board and baking sheet together and flip over.
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20
Lift off the pan, then peel off the parchment.
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21
Let the cake cool slightly, 3 to 5 minutes.
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22
Add the filling: Dollop the cooled filling over the cake and spread gently, leaving a 1-inch border on all sides.
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23
(Be careful not to tear the cake.)
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24
Sprinkle with the walnuts.
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25
Roll the cake: Position the cake with a shorter end facing you.
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26
Use the towel to tip the edge of the cake forward and gently roll it over, using the towel to guide it.
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27
Once you make one full roll, pull the towel away and gently squeeze the cake to make the roll compact.
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28
Continue rolling the cake, using the towel to guide it and gently squeezing as you go.
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29
Position the cake roll seam-side down and refrigerate at least 1 hour or overnight.
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30
Transfer to a platter and dust with confectioners' sugar.
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31
Slice and serve with whipped cream.
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32
Chill the cake seam-side down to prevent it from unrolling.
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33
Photograph by Christopher Testani
