Cranberry Orange Roulade
Tangy cranberries and zesty oranges? Our Cranberry Orange Roulade recipe delivers on both. This delectable dessert features a light and airy sponge cake rolled up with a luscious cranberry-orange filling delivering a burst of fruity flavors in every bite. Perfect for any occasion this elegant roulade will surely impress your guests and leave them craving for more.
STEP 1
Preheat oven to 350°F. Grease a 13 by 18 by 1-inch sheet pan with non-stick cooking spray then line the bottom of the pan with parchment paper.
STEP 2
In a large bowl, stir together muffin mix, water, milk, oil, and eggs until blended.
STEP 3
Gently fold in ONE can undrained cranberries into batter. Spread batter evenly into the sheet pan.
STEP 4
Bake 20-22 minutes or until top is golden brown and a knife is inserted in the center and comes out clean.
STEP 5
Lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of powdered sugar evenly over it. When cake is finished baking, remove from the oven and carefully invert it onto the prepared towel. Peel away the parchment paper.
STEP 6
Carefully roll the warm cake and the towel together beginning at the short end of the cake. Allow to cool completely on a wire rack.
STEP 7
When cake is room temperature, make the filling: Use a mixer to beat together cream cheese, butter, vanilla, powdered sugar, and orange zest until smooth. Reserve 1/2 cup of filling.
STEP 8
Gently unroll cake and spread with cream cheese filling and second can of undrained cranberries. Reroll the cake in a spiral using the towel as a guide. Trim the ends to make neat edges.
