Cranberry Cake Roll Food

CRANBERRY CAKE ROLL

Steps:

• Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Carefully spread into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. Cool for 5 minutes. Turn 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 completely on a wire rack. , For filling, in a large saucepan, combine the cranberries, sugar and 4 Tbsp. water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Mash berries; strain, reserving juice and discarding pulp. Return juice to the pan and if desired, add chopped candied orange peel, orange liqueur and orange zest. Combine cornstarch and remaining water until smooth; gradually add to cranberry juice mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Chill., Unroll cake and spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, top with additional confectioners' sugar, candied orange peel and sugared cranberries. Refrigerate leftovers.

ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

CRANBERRY-WALNUT JELLY ROLL

Steps:

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

APPLE CRANBERRY FILLED WALNUT CAKE ROLL

Steps:

• Preheat oven to 375 degrees F. Grease a jellyroll pan, line with waxed paper, and grease the paper.
• Combine apples, cranberry sauce, sugar, water, apple juice, lemon juice, cinnamon, and nutmeg in a non-reactive heavy-bottomed saucepan. Cook over medium heat, stirring until mixture thickens, about 6 minutes. Set aside to cool.
• For cake, sift together flour, baking powder, and salt on a piece of waxed paper, set aside. Beat eggs in medium bowl for 2 minutes. Gradually beat in sugar until thick and pale, about 5 minutes. Stir in water and vanilla. Fold in flour mixture and ground walnuts.
• Pour into the prepared pan spreading evenly. Bake for 12 minutes.
• Loosen cake around the edges with a knife. Invert the pan onto a clean towel dusted with powdered sugar. Remove from the pan. Carefully peel away waxed paper. Starting at short end, roll cake and towel together. Cool on a wire rack about 30 minutes.
• When cake is cool, unroll carefully. Spread roll evenly with prepared fruit filling, leaving a 2-inch border along the short side, which will be the outside seam. Reroll the cake from short end, using towel as an aid. Place roll, seam side down, on serving platter.
• Whip together frosting ingredients. Place into a pastry bag fitted with a star tip. Pipe whipped frosting around edges and on top of cake roll.

CRANBERRY CAKE ROLLS

Steps:

• Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
• Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
• Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
• Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
• Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

APPLE CRANBERRY FILLED WALNUT CAKE ROLL

Steps:

• Preheat your oven to 375* F. Grease a jellyroll pan, line it with waxed paper, and grease the paper.
• Combine apples, cranberry sauce, sugar, water, apple juice, lemon juice, cinnamon, and nutmeg in a non-reactive heavy-bottomed saucepan. Cook over medium heat, stirring until mixture thickens, about 6 minutes. Set aside to cool.
• For cake:.
• Sift together the flour, baking powder, and salt on a piece of waxed paper, set aside. Beat the eggs in medium bowl for 2 minutes. Gradually beat in sugar until thick and light in color, about 5 minutes. Stir in water and vanilla. Fold in flour mixture and ground walnuts.
• Pour into the prepared pan spreading evenly. Bake for 12 minutes.
• Loosen the cake around the edges with a knife. Invert the pan onto a clean towel dusted with powdered sugar. Remove from the pan. Carefully peel away the waxed paper. Starting at short end, roll cake and towel together. Cool on a wire rack about 30 minutes.
• When cake is cool, unroll carefully. Spread roll evenly with prepared fruit filling, leaving a 2" border along the short side, which will be the outside seam. Reroll the cake from short end, using towel as an aid. Place roll, seam side down, on serving platter.
• Whip together frosting ingredients. Place into a pastry bag fitted with a star tip. Pipe whipped frosting around edges and on top of cake roll.

CRANBERRY CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk, beating well after each addition. Stir in cranberries and orange peel., Pour into a greased 11x7-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce.

CHESTNUT & CRANBERRY ROLL

Steps:

• Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
• Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
• To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
• Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.

CRANBERRY-NUT JELLY ROLL

Steps:

• 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. , 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 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.

FRESH CRANBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.