Roll: Cranberry-Apple Walnut Roll
Source of Recipe
Mai
List of Ingredients
Filling:
2 large apples, peeled, cored and quartered
1 cup whole cranberry sauce
1/4 cup sugar
1/4 cup water
2 tablespoons apple juice
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Cake:
2/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
3/4 cup sugar
1/3 cup water
1 teaspoon vanilla
1/3 cup finely ground walnuts
Frosting:
8 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
4 tablespoons butter or margarine
Recipe
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 tea 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.
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