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1
Preheat oven to.
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2
350.
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3
Spray a 15 x10 x1 inch jelly roll pan with bakers spray.
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4
Line pan with parchment paper and spray paper with bakers sprau
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5
Have egg whites in one large bowl and egg yolks in another bowl.
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6
Have them at room temperature
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7
Whisk in a bowl, flour, baking powder and salt, set aside
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8
Beat egg yolks with buttermilk until light in color and increased in volume, beat in 1 cup of the sugar and the Vanilla and mix well
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9
Stir in flour mixture, making sure it's well blended but don't overmix
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10
With clean and dry beaters beat egg whites and cram of tarter until soft peaks form, add the remaining 1/2 cup sugar and beat until glossy peaks form
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11
Fold 1/4 of egg whites into yolk/flour mixture then fold in remaing in 3 more additions
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12
Spread batter evenly in prepared pan.
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13
Bake 16 to 18 minutes until golden and it springs bake when touched and not sticky to the touch
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14
Cool the cake 5 minutes then Invert onto confectioner's sugar dusted kitchen towel.
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15
Carefully peel off parchment paper
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16
Roll cake up in towel into a roll and cool on rack
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17
ASSEMBLE CAKE
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18
Unroll cake and spread with the Cranberry Mpousse, recipe attached below
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19
Roll cake up enclosing filling using towel as a guide.
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20
Keep the roll snug.
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21
Place bottom side down om serving platter.
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22
Frost cake roll with white Ganache Frosting, recipe attached below
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23
Garnish with Candied cranberrys, recipe attached below and holiday sprinkles.
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24
Chill cake at least 4 hours to set before slicing and serving
