Description
A light vanilla roll cake filled with a fluffy cranberry cream and covered in a dreamy pink frosting — topped with sparkling sugared cranberries.
Ingredients
Scale
- 4 large eggs, room temperature
- ¾ cup (150g) sugar
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup (60ml) milk, room temperature
- 2 tbsp melted butter (optional for extra softness)
- 1 ½ cups (360ml) cold heavy whipping cream
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
- ¾ cup fresh or thawed cranberries, chopped
- Optional: 2 tbsp cream cheese or mascarpone (for stability)
- 1 ½ cups (180g) white chocolate chips
- ¾ cup (180ml) heavy cream
- 2 tbsp butter
- Pink gel food coloring (a few drops)
- Optional: 2–3 tbsp cream cheese for thickness
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup water
- Extra sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
- Beat eggs + sugar for 6–8 minutes until pale, thick, and tripled in volume. Add vanilla.
- Sift in flour, baking powder, and salt. Fold gently. Add milk + melted butter (optional). Fold again.
- Spread batter evenly into the pan. Bake 10–12 minutes (it bakes fast).
- While hot, flip onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake tightly with the towel. Let cool completely.
- Whip heavy cream + powdered sugar + vanilla until stiff. Fold in chopped cranberries. Add mascarpone/cream cheese if you want a firmer filling. Chill until needed.
- Heat cream until hot (not boiling). Pour over white chocolate + butter. Let sit 1 minute, then stir until smooth. Add pink gel food coloring to achieve the soft pastel tone. Chill 10–15 minutes until thick and spreadable.
- Heat water + sugar until dissolved. Stir in cranberries for 1 minute (do NOT boil). Remove and place on a rack to dry 10 minutes. Roll in sugar. Set aside.
- Carefully unroll the cooled sponge. Spread the cranberry cream filling evenly. Roll the cake back up gently but tightly. Place seam-side down on a serving platter.
- Cover the entire log with the pink frosting. Use a fork or offset spatula to create a bark-like texture. Top with sugared cranberries. Dust lightly with powdered sugar (“snow effect”).
Notes
- Ensure the cake is completely cool before unrolling to prevent cracking.
- For a firmer filling, consider adding cream cheese or mascarpone.
- Adjust the amount of pink food coloring to achieve your desired shade.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg