Thursday, December 27, 2018

Lemon Cranberry Roll

I haven't blogged in several years...I hope I remember how to do this.  I'm sharing a delicious dessert recipe with you today.

It looks difficult, but this Lemon Cranberry Roll is so pretty for a special occasion, and it is fairly easy to make.

1 (16 oz.) box angel food cake mix
3/4 cup powdered sugar, divided
8 ounces cream cheese, room temperature
1 lemon (zest the lemon and squeeze the juice--a room temp. lemon does better.  Do not zest the white of the lemon-just the yellow skin)
8 ounce package Cool Whip, thawed
1 cup raw cranberries
1/2 cup granulated sugar

Preheat over to 350.  Line a 17 x 11 jelly roll baking pan with parchment paper--DO NOT use any oil spray, butter, etc. to grease the pan.  Prepare the cake mix according to directions -spread batter evenly into the pan.  Bake 20-30 mins.  Cake will be brown and spring back when lightly touched in the center.  

Prepare a soft kitchen towel by spreading flat on the counter and dusting/sprinkling it with 1/2 cup of the powdered sugar.  Remove cake from the oven and remove from the pan (run a sharp knife around the edges).  The parchment will greatly help with this part.  
Once cake is out of the pan, place it on the prepared kitchen towel-browned top side down.  Remove the parchment paper and roll the hot cake in the towel to form the log shape.  Let cool (several hours).

Chop the cranberries and place in a bowl with the 1/2 cup sugar.  Stir.  As cake cools, periodically stir berries a few more times.

When cake is cool, mix the filling.  Cream the cream cheese and the remaining 1/4 cup of powdered sugar.  Add lemon zest and juice.   Unroll the cake.  Spread the filling to the edge.  Then spread the cranberries on top-almost to the edge.  Roll the cake back up and place on a serving dish with the seam side down. Refrigerate. 

When ready to serve, dust (using a strainer) the top of the cake with additional powdered sugar.  Garnish with whole cranberries and rosemary or evergreen steams.  Cut an serve with a bit of whipped cream, if desired.

These pictures aren't the best-didn't even think I would use here on my long-neglected blog.  BUT---I remembered how to blog and have posted after a long absence.  

Happy New Year!