Vanilla Cake Roll with Cranberry Mousse Filling

Ingredients

• 6 large eggs
• seperated
• 1/2 tsp cream of tartar
• 1/4 cup buttermik
• at room temperature
• 1 1/2 cup granulated sugar
• divided use
• 1 1/2 tsp vanilla extract
• 1 1/4 cup cake flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 recipe Cranberry Mousse
• recipe attached in direction step # 12
• 1 recipe White Chocolate Ganache Frosting and Filling
• recipe attached in direction step #14

Instructions

1. Preheat oven to.
2. 350.
3. Spray a 15 x10 x1 inch jelly roll pan with bakers spray.
4. Line pan with parchment paper and spray paper with bakers sprau
5. Have egg whites in one large bowl and egg yolks in another bowl.
6. Have them at room temperature
7. Whisk in a bowl, flour, baking powder and salt, set aside
8. Beat egg yolks with buttermilk until light in color and increased in volume, beat in 1 cup of the sugar and the Vanilla and mix well
9. Stir in flour mixture, making sure it's well blended but don't overmix
10. With clean and dry beaters beat egg whites and cram of tarter until soft peaks form, add the remaining 1/2 cup sugar and beat until glossy peaks form
11. Fold 1/4 of egg whites into yolk/flour mixture then fold in remaing in 3 more additions
12. Spread batter evenly in prepared pan.
13. Bake 16 to 18 minutes until golden and it springs bake when touched and not sticky to the touch
14. Cool the cake 5 minutes then Invert onto confectioner's sugar dusted kitchen towel.
15. Carefully peel off parchment paper
16. Roll cake up in towel into a roll and cool on rack
17. ASSEMBLE CAKE
18. Unroll cake and spread with the Cranberry Mpousse, recipe attached below
19. Roll cake up enclosing filling using towel as a guide.
20. Keep the roll snug.
21. Place bottom side down om serving platter.
22. Frost cake roll with white Ganache Frosting, recipe attached below
23. Garnish with Candied cranberrys, recipe attached below and holiday sprinkles.
24. Chill cake at least 4 hours to set before slicing and serving