Cranberry-Raspberry Cake Roll

 

This is such a beautiful dessert, perfect for an impressive holiday or entertaining menu but also simple enough to prepare on a weeknight for your family dinner. The sweet and slightly tart jam tastes absolutely perfect with the tender and fluffy frosting. The cake itself is so delicate. I found this recipe in a Martha Stewart Holiday magazine and made a few minor adjustments. My family absolutely loves it.

Yields: one cake roll

Ingredients:

Cake roll:

3 whole eggs plus 2 egg yolks

1/2 cup sugar

1/2 cup plus 2 Tablespoons cake flour

1/8 teaspoon salt

1/4 cup (1/2 a stick) butter, melted

Jam:

4 oz cranberries, fresh or frozen

4 oz raspberries, fresh or frozen

1/2 cup sugar

Preheat the oven to 400 degrees. Line a 15×17 in baking sheet with parchment paper and spray with baking spray.

In a small sauce pan, combine the berries with the sugar. (You can also make the jam from one of the berries, just use 8 oz of either of them). Cover and allow to cook on medium heat until the sugar melts. Bring to a boil. This will take longer if the berries are frozen. Turn down the heat and keep the berries simmering. IMG_3523 (550x367) Here’s a jam that I made with strawberries and raspberries. IMG_2697 Cook for 10-15 min. Mash with a potato masher or combine in a food processor/blender. IMG_2747 Strain the cooked berries through a fine mesh sieve to get a smooth jam. IMG_2748 I really would prefer to keep these out of my teeth! Set aside to cool. IMG_2751 IMG_2753  Combine the eggs and sugar in a heatproof bowl. Place over a pot with about 1-2 inches of boiling water. Whisk until the sugar dissolves and the eggs are slightly warm. IMG_2685 Place in a large bowl and mix with a whisk attachment for about 6 min, or until the eggs are light yellow and fluffy. IMG_2699 Sift in the flour and salt and gently fold in with a rubber spatula. IMG_2704 IMG_2708 When you have about half the flour incorporated, pour the melted butter into the batter by pouring it slowly using the side of the bowl and continue gently folding. IMG_2710 IMG_2717 Pour into prepared baking sheet and spread out evenly. IMG_2729 Bake for 5-7 min. IMG_2731 Place the cake upside down on a clean kitchen towel. Carefully remove the parchment paper and roll the cake right up into the towel while it’s still hot. IMG_2741 If you want the cake roll to be thicker, start rolling with the width side first. If you want the cake roll to be thinner, start with the length side. Allow to cool.

Meanwhile, prepare the frosting.

Ingredients:

1 cup heavy cream, chilled

5 oz cream cheese, softened

1/4 cup confectioner’s sugar

1 tsp vanilla

Whip the cream in a chilled bowl and chilled whisk attachment. Set aside.  IMG_2757 With a paddle attachment, mix the cream cheese, sugar and vanilla until smooth.  IMG_2758 With a rubber spatula, gently fold in the whipped cream into the cream cheese mixture.  IMG_2760 When the cake roll is cool, unroll it, and spread the jam evenly over the surface. Put dollops of cream cheese frosting on top of the jam and then carefully spread it our over the jam.  IMG_2765 This really helps to spread the frosting neatly on top of the jam without turning it into pink smears. IMG_2768 Roll up the cake roll. IMG_2773 Dust with powdered sugar and refrigerate for at least 1 hour before serving. IMG_3637 Here’s a trick to keep the jam and cream cheese frosting from streaking and smearing all over each other. When cutting the cake roll, clean the knife every time you make a cut. Wipe it on a paper towel, or something of the sort. It works like a charm:).

 

Cranberry-Raspberry Cake Roll
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 4
Ingredients
Yields: one cake roll
Cake roll:
  • 3 whole eggs plus 2 egg yolks
  • ½ cup sugar
  • ½ cup plus 2 Tablespoons cake flour
  • ⅛ teaspoon salt
  • ¼ cup (1/2 a stick) butter, melted
Jam:
  • 4 oz cranberries, fresh or frozen
  • 4 oz raspberries, fresh or frozen
  • ½ cup sugar
Filling:
  • 1 cup heavy cream, chilled
  • 5 oz cream cheese, softened
  • ¼ cup confectioner's sugar
  • 1 tsp vanilla
Instructions
  1. Preheat the oven to 400 degrees. Line a 15x17 in baking sheet with parchment paper and spray with baking spray.
Jam:
  1. In a small sauce pan, combine the berries with the sugar.
  2. Cover and allow to cook on medium heat until the sugar melts. Bring to a boil. Turn down the heat and keep the berries simmering.
  3. Cook for 10-15 min.
  4. Mash with a potato masher or combine in a food processor/blender.
  5. Strain the cooked berries through a fine mesh sieve to get a smooth jam.
Cake:
  1. Combine the eggs and sugar in a heatproof bowl.
  2. Place over a pot with about 1-2 inches of boiling water. Whisk until the sugar dissolves and the eggs are slightly warm.
  3. Place in a large bowl and mix with a whisk attachment for about 6 min, or until the eggs are light yellow and fluffy.
  4. Sift in the flour and salt and gently fold in with a rubber spatula.
  5. When you have about half the flour incorporated,slowly pour the melted butter into the batter and continue gently folding.
  6. Pour into prepared baking sheet and spread out evenly.
  7. Bake for 5-7 min.
  8. Place the cake upside down on a clean kitchen towel. Carefully remove the parchment paper and roll the cake into the towel while it's still hot.
  9. Allow to cool.
Frosting:
  1. Whip the cream in a chilled bowl and chilled whisk attachment. Set aside.
  2. With a paddle attachment, mix the cream cheese, sugar and vanilla until smooth. With a rubber spatula, gently fold in the whipped cream into the cream cheese mixture.
Assembly:
  1. When the cake roll is cool, unroll it, and spread the jam evenly over the surface. Put dollops of cream cheese frosting on top of the jam and then carefully spread it our over the jam.
  2. Roll up the cake roll.
  3. Dust with powdered sugar and refrigerate for at least 1 hour before serving.

 
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Comments

  1. Inna says

    Made this today, i hope mine turned out as good as this one looks!!! hopefully hubby will like it as well:)
    keep up the good work im always looking forward to new postings
    :)

  2. Olya says

    Is it 2 extra yolks to the three eggs or 2 extra egg whites? bc my eggs looked nothing close to white when I mixed them in the mixer…

    • says

      Olya,
      It’s 2 extra yolks, not whites. The beaten eggs will be pale YELLOW, not white. You should be mixing it for at least 5 minutes, longer if you’re using a hand mixer. Some egg yolks are brighter than others, so if it’s more yellow than mine, that’s fine, as long as the eggs have enough volume.

  3. margarita says

    olga, do i have to strain the jam? it seems like it would take forever? and im on a time limit-wasnt sure if it would be ok to avoid this step

  4. Nadia says

    Olga, you are using unsalted butter, correct? i dont bake at all but i really want to try this for my sons birthday. Im hoping it will turn out good. Also, any suggestions as to where i can find a 15×17 baking sheet?

    • says

      Hi Nadia,
      Yes, I always use unsalted butter, but using salted butter won’t spoil it.
      Most stores have different sizes of baking sheets. I buy most of my supplies online.

  5. Joeli says

    Hi Olga!
    My boyfriend hates cranberries and I was wondering if you think it would be alright to substitute the cranberries for strawberries. Thanks for all your delicious recipes!

    • says

      Hi Joeli,
      Yes, you can use strawberries instead of raspberries. If you read carefully, I wrote in the recipe that you can use other berries and there’s also a picture of a jam that I made with strawberries and raspberries. Cranberries are very seasonal, so when they aren’t available, I use many other kinds of fruit instead.

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