A Holiday Classic Reimagined
Cranberry Orange Jelly Roll
Heat oven to 375°F (350°F for dark or nonstick pan). Line jelly roll pan (17x11-inch) with parchment paper and lightly spray with nonstick cooking spray.
Beat eggs and egg whites with electric mixer on high speed about 6 minutes or until thick and pale yellow. Add muffin mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour batter into pan and spread evenly.
Bake 16-18 minutes or until batter is set and springs back when lightly touched in center. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator.
While cake is baking, make filling. Place softened cream cheese and butter in mixer bowl. Mix with paddle until smooth and combined. Add powdered sugar, Mix until smooth and fluffy. Mix in cranberries. Refrigerate 2 hours.
Unroll cake carefully and remove towel. Allow the end to remain slightly curled. Spread half cranberry-cream cheese filling evenly over surface of cake. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
Remove cake from refrigerator, unwrap and frost top and sides with remaining cranberry-cream cheese filling. Transfer cake to serving platter. Store loosely covered in refrigerator.