Rock and roll

Ingredients  for Cranberry roll

* Eggs, 4 (large, at room temperature)
* Egg yolk, 1 (at room temperature)
* All-purpose flour, 1/3 cup
* Corn flour, 3 tbsp
* Granulated white sugar, 1/2 cup + 1 tbsp
* Vanilla extract, 1 tsp

For the filling
*  Del Monte cranberries, 1 cup  
* Sugar, 1/4 cup  
* Water, 1/2 cup  
* Whipped cream, 1 cup  

Method  

*  In a pan, add cranberries, 1/2 cup sugar, and water. Cook until thick.

* When the cranberries are soft, take it off the heat and cool. Blend it to a pulp to make the sauce. Set aside.

* Preheat oven to 230 º C. Grease a 17×12" baking pan, line it with parchment paper  and then grease the paper.

* Separate two of the eggs, placing the yolks in one bowl and the whites in another bowl.

* To the separated yolks, add the remaining one egg yolk, and the two remaining whole eggs.

* Now, in a small bowl sift corn-starch and set aside.

* Whisk the egg yolks using a hand blender on high speed for five minutes, or until thick, pale yellow, and puffy.

* Add the vanilla extract, half of the sifted mixture over the beaten egg yolk mixture and fold in gently with a spatula. Sift the remaining mixture into the batter and fold in.

* Now in a separate bowl whisk egg whites until foamy.

* Sprinkle the remaining one tbsp of sugar and beat until stiff.

* Gently fold egg whites into the mixture without beating the egg whites.

* Pour the batter into the prepared pan, spreading evenly with a spatula or spoon.

* Bake for about 10 minutes or until golden brown. When the cake is lightly pressed it should spring back.

* Remove the cake from the oven, invert the  cake on to a clean dish towel.

*  Remove the parchment paper and roll up the sponge, with the towel.

* Let the sponge cool down in the towel for 5 to 10 minutes.

To assemble the jelly roll

* Unroll the sponge from the towel, spread a thin layer of whipped cream followed by a thin layer of cranberry sauce.

* Cover with a lightly moist kitchen towel and let cool in the refrigerator for a few hours.

* Just before serving, dust with confectioners' sugar. Slice and serve.

Recipe courtesy – Del Monte