Recipe - Cranberry Nut Roll

4 Eggs; separated
One half cup Granulated sugar; divided
1 cup Cranberries; chopped
One half cup Walnuts; finely chopped
1/3 cup Sifted cake flour
2 tablespoon Cornstarch
1 teaspoon Cinnamon
2 tablespoon (One fourth stick) butter; melted
Confectioners' sugar
Premier white whipped cream;
(recipe follows)
White buttercream; (recipe
follows)

Preheat oven to 350 degrees F. Grease 151/2x 101/2X 1inch jellyroll
pan. Line with waxed paper; grease paper. In large mixer bowl, beat egg
whites until foamy. Gradually add One fourth cup granulated sugar, beating until
stiff peaks form; set aside.

In small mixer bowl, beat egg yolks and remaining One fourth cup granulated sugar
until light and fluffy, about 3 minutes. Fold in cranberries, walnuts,
flour, cornstarch and cinnamon; gently fold into egg white mixture. Fold in
melted butter. Spread in prepared pan. Bake 20 minutes or until top springs
back when lightly pressed. Loosen cake from sides of pan; cool 10 minutes.
Sprinkle cloth towel with confectioners' sugar; invert cake onto towel.
Peel off waxed paper. Starting at 10inch side, roll up warm cake with
towel inside. Cool cake completely, seamside down, on wire rack.

Prepare Premier White Whipped Cream. Unroll cooled cake. Spread whipped
cream mixture to within One half inch of edges; roll up cake. Pipe or spread
White Buttercream over cake. Store in refrigerator.

Premier White Whipped Cream:

Makes about 2 cups whipped cream

2 foilwrapped bars (4 oz.) NESTLES(r) Premier White baking bars 1 cup
heavy or whipping cream, divided

Melt over hot (not boiling) water, Premier White baking bars with 2
tablespoons heavy cream, stirring until smooth. Stir in remaining cream;
refrigerate until well chilled. In small mixer bowl, beat cream mixture
just until soft peaks form. Use as cake filling, frosting or dessert
topping. White Buttercream

Makes about 3 cups frosting

One 6oz. pkg. (3 foilwrapped bars) NESTLE(r) Premier White baking bars,
broken up One fourth cup heavy or whipping cream 1 cup (2 sticks) cold butter, cut
into pieces 1 cup confectioners' sugar

Melt over hot (not boiling) water, Premier White baking bars with heavy
cream, stirring until smooth. Transfer to large mixer bowl; cool to room
temperature.

Gradually beat in cold butter and confectioners sugar; continue beating
until light and fluffy. Buttercream may be made 1 to 2 days ahead of time
and refrigerated; beat until light and fluffy before using.

Recipe by: Treasury of Christmas Recipes (1991)

Posted to MCRecipe Digest V1 #938 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 30, 1997