Description
A light and airy sponge cake rolled with a tart, homemade cranberry orange filling and finished with a citrus buttercream frosting.
Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour, sifted
- 1 cup fresh cranberries
- 1/2 cup sugar (for filling)
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon orange zest (for frosting)
- 2 tablespoons heavy cream
Instructions
- Combine cranberries, 1/2 cup sugar, and orange juice in a small saucepan. Simmer over medium heat for 10-12 minutes until the berries burst and the mixture thickens. Stir in 1 tablespoon of orange zest, then remove from heat and cool completely.
- Preheat your oven to 350°F (175°C) and line a 10×15 inch sheet pan with parchment paper.
- In a large bowl, beat eggs and 3/4 cup sugar on high speed for about 5-8 minutes until the mixture is pale and thick (ribbon stage).
- Gently fold in the sifted flour using a spatula, being careful not to deflate the egg mixture.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the top springs back when lightly touched.
- Immediately invert the warm cake onto a towel dusted with powdered sugar. Roll the cake up with the towel and let it cool completely in this shape.
- Carefully unroll the cake, spread the cooled cranberry orange filling across the surface (leaving a 1-inch border), and roll it back up tightly.
- Beat softened butter, powdered sugar, remaining orange zest, and heavy cream until smooth. Frost the exterior of the log and use a fork to create bark-like ridges.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-style