Preheat oven to 350°F. Line a jelly-roll pan with parchment paper and lightly coat with nonstick cooking spray.
In a bowl, sift the flour, cornstarch, and baking powder; set aside.
In the bowl of a stand mixer fitted with the whip attachment, mix the eggs on high speed until doubled in volume. Reduce the speed of the mixer and slowly add the granulated sugar and salt. Increase the speed of the mixer to high and whip until the eggs are very pale yellow, light and fluffy, about 8 minutes. Add the vanilla paste and mix until evenly combined.
Remove the bowl from the mixer, sift half of the dry ingredients for a second time directly over the bowl of whipped eggs. Gently fold until the dry ingredients are fully combined. Sift the remaining dry ingredients over the bowl of eggs and fold until combined.
Pour the batter onto the prepared jelly roll pan. Using an offset spatula, gently spread the batter into an even layer. Bake until the cake is light golden brown and springs back to the touch, 20 to 25 minutes.
Remove the cake from the oven and let stand for just a minute or two few. Meanwhile, lay a linen kitchen towel on a flat surface and lightly dust the towel with confectioners’ sugar. Carefully invert the hot cake onto the sugar-covered towel. Carefully, peel the parchment paper from the cake. While the cake is still warm, roll your cake into a tight spiral with the towel. Set the rolled cake seam side down and let cool to room temperature.
While the cake is cooling, make the cream cheese filling and the cranberry sauce.
Combine the cranberries, sugar, water and salt in a medium saucepan. Over high heat, bring the mixture to a bowl, reduce the heat to medium and let rapidly simmer until most of the water has reduced, about 20 minutes. (2 cups store-bought cranberry sauce can be substituted, if desired)
Stir in the lemon and vanilla pastes and let cool to room temperature. Use immediately or refrigerate until ready to use.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until very light, fluffy, and soft, scraping down the sides of the bowl to ensure no lumps of butter remain. Add the cream cheese and whip on medium-high speed until smooth, light and fluffy, about 5 minutes. Meanwhile, sift the confectioners’ sugar into a small bowl.
Add the sifted confectioners’ sugar to the wet mixture and mix on low speed until combined. Add the vanilla and lemon pastes. Increase the speed of the mixer to high and whip until very light and fluffy, about 3 minutes. Set aside at room temperature until ready to use.
Once the cake has cooled completely, unroll it gently. Spread a thin layer of the cranberry preserves over the entire surface of the sponge cake. Follow with a thin layer of the cream cheese filling over the cranberry preserves. Do your best to keep the filling layers separated, but don’t be dismayed if they swirl together a bit.
Gently re-roll the cake into a tight spiral. Trim the edges and dust with confectioner’s sugar, if desired. Serve immediately or store covered in the refrigerator for up to 3 days.
Recipe by Pastry Chef Jenny McCoy
Preheat the oven to 177°C. Line a jelly-roll pan with parchment paper and lightly coat with nonstick cooking spray.
In a bowl, sift the flour, cornstarch, and baking powder; set aside.
In the bowl of a stand mixer fitted with the whip attachment, mix the eggs on high speed until doubled in volume. Reduce the speed of the mixer and slowly add the granulated sugar and salt. Increase the speed of the mixer to high and whip until the eggs are very pale yellow, light and fluffy, about 8 minutes. Add the vanilla paste and mix until evenly combined.
Remove the bowl from the mixer, sift half of the dry ingredients for a second time directly over the bowl of whipped eggs. Gently fold until the dry ingredients are fully combined. Sift the remaining dry ingredients over the bowl of eggs and fold until combined.
Pour the batter onto the prepared jelly roll pan. Using an offset spatula, gently spread the batter into an even layer. Bake until the cake is light golden brown and springs back to the touch, 20 to 25 minutes.
Remove the cake from the oven and let stand for just a minute or two few. Meanwhile, lay a linen kitchen towel on a flat surface and lightly dust the towel with confectioners’ sugar. Carefully invert the hot cake onto the sugar-covered towel. Carefully, peel the parchment paper from the cake. While the cake is still warm, roll your cake into a tight spiral with the towel. Set the rolled cake seam side down and let cool to room temperature.
While the cake is cooling, make the cream cheese filling and the cranberry sauce.
Combine the cranberries, sugar, water and salt in a medium saucepan. Over high heat, bring the mixture to a bowl, reduce the heat to medium and let rapidly simmer until most of the water has reduced, about 20 minutes. (2 cups store-bought cranberry sauce can be substituted, if desired)
Stir in the lemon and vanilla pastes and let cool to room temperature. Use immediately or refrigerate until ready to use.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until very light, fluffy, and soft, scraping down the sides of the bowl to ensure no lumps of butter remain. Add the cream cheese and whip on medium-high speed until smooth, light and fluffy, about 5 minutes. Meanwhile, sift the confectioners’ sugar into a small bowl.
Add the sifted confectioners’ sugar to the wet mixture and mix on low speed until combined. Add the vanilla and lemon pastes. Increase the speed of the mixer to high and whip until very light and fluffy, about 3 minutes. Set aside at room temperature until ready to use.
Once the cake has cooled completely, unroll it gently. Spread a thin layer of the cranberry preserves over the entire surface of the sponge cake. Follow with a thin layer of the cream cheese filling over the cranberry preserves. Do your best to keep the filling layers separated, but don’t be dismayed if they swirl together a bit.
Gently re-roll the cake into a tight spiral. Trim the edges and dust with confectioner’s sugar, if desired. Serve immediately or store covered in the refrigerator for up to 3 days.
Recipe by Pastry Chef Jenny McCoy
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