Cranberry-Nut Jelly Roll
4 eggs, separated
3/4 cup confectioners’ sugar
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup fresh or frozen cranberries, coarsely chopped
3/4 cup finely chopped pecans
FILLING:
1 package (8 ounces) fat-free cream cheese
2 tablespoons butter, softened
1/2 teaspoon almond extract
1 cup confectioners’ sugar
Let eggs stand at room temperature for 30 minutes. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat with cooking spray and set aside.
In a large mixing bowl, beat egg yolks on high speed for 3 minutes or until thickened. In a small mixing bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add confectioners’ sugar, 1 tablespoon at a time, beating on high until soft peaks form. Fold into yolks. Combine the flour, baking powder, baking soda and salt; gently fold into egg mixture until combined. Fold in cranberries and pecans.
Spread batter 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 mixing 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.