Cranberry-Walnut Jelly Roll
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
Orange Juice (fresh)1 tsp
Ground Allspice1 tsp
Ground Nutmeg1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Cream Of Tartar3 large
Egg1 cup
Walnut (roughly chopped)Directions:
1
Slice and serve with whipped cream
2
Cook the cranberries: Combine the cranberries, sugar and orange juice in a large saucepan
3
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
4
Make the filling: Strain the cranberry mixture; set the berries aside
5
Return the liquid to the saucepan, bring to a simmer over medium-low heat and cook until syrupy, about 8 minutes
6
Discard the cinnamon stick, then puree half of the cranberries in a blender; transfer to a bowl
7
Stir in the rest of the cranberries and the reduced syrup
8
Spread the mixture in a large baking dish so it cools more quickly
9
Refrigerate until completely cooled, about 20 minutes
10
Make the batter: Preheat the oven to 375 degrees F
11
Sift the flour, baking powder and cream of tartar into a bowl
12
Combine the eggs, granulated sugar, lemon zest and 1/3 cup water in a stand mixer fitted with a whisk attachment
13
Beat on high speed until light and airy, 3 to 5 minutes
14
Gently fold the egg mixture into the flour mixture with a rubber spatula
15
Do not overmix: The batter will lose some volume, but small bubbles should remain
16
Bake the cake: Butter a 10-by-15-inch jelly roll pan, line with parchment paper and butter the parchment
17
Add the batter
18
Slowly tilt the pan back and forth to evenly distribute the batter
19
Bake until the cake is golden brown, 12 to 15 minutes
20
Unmold the cake: While the cake is still warm, place a slightly damp kitchen towel on top; lay a cutting board over the towel
21
Hold the cutting board and baking sheet together and flip over
22
Lift off the pan, then peel off the parchment
23
Let the cake cool slightly, 3 to 5 minutes
24
Add the filling: Dollop the cooled filling over the cake and spread gently, leaving a 1-inch border on all sides
25
(Be careful not to tear the cake
26
) Sprinkle with the walnuts
27
Roll the cake: Position the cake with a shorter end facing you
28
Use the towel to tip the edge of the cake forward and gently roll it over, using the towel to guide it
29
Once you make one full roll, pull the towel away and gently squeeze the cake to make the roll compact
30
Continue rolling the cake, using the towel to guide it and gently squeezing as you go
31
Position the cake roll seam-side down and refrigerate at least 1 hour or overnight
32
Transfer to a platter and dust with confectioners' sugar
33
Chill the cake seam-side down to prevent it from unrolling
34
Photograph by Christopher Testani