December’s Improv Cooking Challenge (ICC) ingredients eggnog and cranberries kind of put me in a tail spin. OK maybe it was just the eggnog. Eggnog is not something I normally drink, bake with or keep around. To be honest, before this baking challenge I don’t know if I had ever had eggnog.
I did some research. I looked at recipes. I brainstormed. I was talking to my Mom about this eggnog dilemma and I had a fun idea. I enjoyed the Pumpkin Roll process, why not make another cake roll. I found this recipe and made a few changes to fit my ICC goal.
J and I had some good family friends over for supper one weekend. A perfect opportunity to get another opinion on this Eggnog Cake Roll with Dried Cranberries creation. These friends know gourmet food and would be honest about this dessert. J was very skeptical and a little scared.
4 Eggs, separated
½ C Sugar and ¼ C Sugar
1 teaspoon Vanilla Extract
3/4 C sifted All-Purpose Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Cinnamon
4 teaspoons Cornstarch
1-1/2 C Eggnog
½ teaspoon Vanilla Extract
Dried Cranberries – to your preference
Walnuts – to your preference
Preheat oven to 375*
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.
In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes.
Add 1/2 cup of sugar; beat 2 minutes.
Add 1 teaspoon vanilla; mix well.
In another bowl, beat egg whites until foamy; gradually add remaining ¼ C. sugar, beating until soft peaks form.
Fold into yolk mixture
Combine cake flour, baking powder, salt, nutmeg and cinnamon.
Fold into egg mixture until no flour streaks remaining.
Spread batter evenly in a greased and floured 15-in. x 10-in. x 1-in. baking pan.
Bake 13-15 minutes or until a toothpick comes out clean.
Turn out onto a linen towel dusted with 2 tablespoons confectioners’ sugar. Roll cake up in towel, starting with a short end. Cool on wire rack.
Combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth.
Stir in remaining eggnog; bring to a boil, stirring constantly.
Cook and stir 2 minutes more.
Remove from heat; stir in remaining ½ teaspoon vanilla.
Unroll cake; spread with filling.
Sprinkle with dried cranberries; roll up again.
Wrap in plastic wrap; refrigerate at least one hour.
Dust with powdered sugar before serving.
May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting.
As you can see my dessert is pretty. It is tasty too! Our friends gave the suggestion of soaking the dried cranberries in rum to plump them and enhance the eggnog flavor. I think toasting the walnuts would also be a nice addition.
I hope you try this cake roll as it will make a beautiful and delicious additon to your Holiday table.
Linking up with the the Improv Cooking Challenge.