INGREDIENTS
4 large eggs, 1 egg yolk, ½ cup all-purpose flour, 3 tbsp cornflour, ½ cup + 1 tbsp granulated white sugar, 1 tsp vanilla extract
For the filling
1 cup Del Monte Cranberries, ¼ cup sugar, ½ cup water, 1 cup whipped cream
METHOD
• In a pan, add cranberries, ½ cup sugar, and water. Cook until it reaches a thick jam consistency. Blend to make sauce. Set aside.
• Preheat oven to 230º C. Grease a 17×12-inch 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 this, add the additional egg yolk, and the two remaining whole eggs.
• In a small bowl, sift the flour and the cornflour together. Set aside.
• Whisk the egg yolks using a blender for five mins.
• Add the vanilla extract, half of the sifted flour mixture over the beaten egg yolk mixture and fold in gently with a spatula.
• Now in a separate bowl whisk egg whites until foamy.
• Sprinkle the remaining one tbsp of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture.
• Pour the batter into the prepared pan, spreading evenly with a spatula or spoon.
• Bake for about 10 minutes or until golden brown and when lightly pressed, springs back.
• Remove the cake from the oven, invert the cake onto a clean dish towel. Remove the parchment paper, and roll up the sponge, with the towel.
• Let sponge cool down in the towel for 5–10 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 chill in the refrigerator for a few hours.
• Just before serving, dust with confectioners’ sugar. Slice and serve.
