Vanilla Cake Roll with Cranberry Mousse Filling

Name: Vanilla Cake Roll with Cranberry Mousse Filling
Total time: 2400 s
Yield: 16 servings
Cuisine: American
Ingredients: 6 large eggs, seperated; 1/2 tsp cream of tartar; 1/4 cup buttermik, at room temperature; 1 1/2 cup granulated sugar, divided use; 1 1/2 tsp vanilla extract; 1 1/4 cup cake flour; 1/2 tsp baking powder; 1/2 tsp salt; confectioner's sugar; 1 recipe Cranberry Mousse, recipe attached in direction step # 12; 1 recipe White Chocolate Ganache Frosting and Filling, recipe attached in direction step #14; Candied Cranberrys, recipe attached in direction step #15; Holiday sprinkles

fenway @Fenway

This is a festive Holiday Cake using the short season for cranberrys for a mousse filling using them. The cake is finished off with a Whipped White Chocolate Ganache frosting for a fusion of light delicious layers of flavor

Saved

Ingredients

40 mins

16 servings

VANILLA CAKE ROLL
6large eggs, seperated
1/2 tspcream of tartar
1/4 cupbuttermik, at room temperature
1 1/2 cupgranulated sugar, divided use
1 1/2 tspvanilla extract
1 1/4 cupcake flour
1/2 tspbaking powder
1/2 tspsalt
confectioner's sugar
CRANBERRY MOUSSE FILLING
1recipe Cranberry Mousse, recipe attached in direction step # 12
1recipe White Chocolate Ganache Frosting and Filling, recipe attached in direction step #14
GARNISH
Candied Cranberrys, recipe attached in direction step #15
Holiday sprinkles

Saved

Steps

40 mins

1

Preheat oven to. 350. Spray a 15 ×10 ×1 inch jelly roll pan with bakers spray. Line pan with parchment paper and spray paper with bakers sprau
2

Have egg whites in one large bowl and egg yolks in another bowl. Have them at room temperature
3

Whisk in a bowl, flour, baking powder and salt, set aside
4

Beat egg yolks with buttermilk until light in color and increased in volume, beat in 1 cup of the sugar and the Vanilla and mix well
5

Stir in flour mixture, making sure it's well blended but don't overmix
6

With clean and dry beaters beat egg whites and cram of tarter until soft peaks form, add the remaining 1/2 cup sugar and beat until glossy peaks form
7

Fold 1/4 of egg whites into yolk/flour mixture then fold in remaing in 3 more additions
8

Spread batter evenly in prepared pan. Bake 16 to 18 minutes until golden and it springs bake when touched and not sticky to the touch
9

Cool the cake 5 minutes then Invert onto confectioner's sugar dusted kitchen towel. Carefully peel off parchment paper
10

Roll cake up in towel into a roll and cool on rack
11

ASSEMBLE CAKE
12

Unroll cake and spread with the Cranberry Mpousse, recipe attached below
https://cookpad.wasmer.app/us/recipes/362340-cranberry-mousse

Cranberry Mousse
13

Roll cake up enclosing filling using towel as a guide. Keep the roll snug. Place bottom side down om serving platter.
14

Frost cake roll with white Ganache Frosting, recipe attached below
https://cookpad.wasmer.app/us/recipes/359637-white-chocolate-ganache-whipped-frosting-filling

White Chocolate Ganache Whipped Frosting / Filling
15

Garnish with Candied cranberrys, recipe attached below and holiday sprinkles. Chill cake at least 4 hours to set before slicing and serving
https://cookpad.wasmer.app/us/recipes/356570-candied-fresh-cranberries

Candied Fresh Cranberries

Linked Recipes

Cranberry Mousse

White Chocolate Ganache Whipped Frosting / Filling

Candied Fresh Cranberries

Saved

Cooksnaps

Saved

fenway @Fenway

on December 08, 2015 20:37

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.