5 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
5 egg whites
1/2 cup finely chopped walnuts
1/2 cup canned jellied cranberry sauce*
Finely diced fruit, such as apples
Confectioners' sugar-For sprinkling top of jelly roll-optional
Whipped Cream-For piping rosettes on top of jelly roll-optional
Preheat oven to 375 degrees F. Grease a 15x10x1" jelly roll pan with butter or spray with cooking spray. Line pan with parchment paper, and lightly spray paper also.
Beat egg yolks until light colored and then beat in sugar gradually. Add vanilla.
Whisk together the flour and baking powder and beat into the egg yolks until smooth.
Beat the egg whites until stiff but not dry and gently fold them into the cake batter along with the chopped nuts.
Spread into baking pan and bake 12-13 minutes.
Loosen edges from the pan and invert the pan onto a clean kitchen towel (not the terry cloth type, but the smooth cotton type kitchen towel) that has been dusted with confectioners' sugar. Trim off any crusty edges. Roll up the cake while it is still hot with the towel and place on a rack to cool. When cool, gently unroll it and spread with the jellied cranberry sauce and sprinkle with diced fruit.
Reroll the jelly roll, and place on a platter, placing seam side down.
If desired, sprinkle jelly roll with confectioners' sugar, or pipe whipped cream rosettes down the middle of the jelly roll top.
You may need to warm the jellied cranberry sauce to thin it out a bit for spreading. You can do this by placing it in a microwave safe bowl, and warm it on high in microwave oven for 20-30 seconds.
Makes 8-10 servings.
Date: October 4, 2002