Almond-Cranberry Roll

Directions

1. 1
   Heat oven to 400 degrees F.
2. 2
   Spray 15x10x1-inch pan with cooking spray.
3. 3
   Line with parchment paper; spray with additional cooking spray.
4. 4
   Sprinkle clean kitchen towel with 1/4 cup icing sugar.
5. 5
   Beat egg whites in small bowl with mixer on high speed until foamy.
6. 6
   Gradually beat in 1/3 cup granulated sugar until stiff peaks form; set aside.
7. 7
   Beat egg yolks in large bowl with mixer on high speed until blended.
8. 8
   Gradually add remaining granulated sugar, beating until thick and lemon coloured.
9. 9
   Blend in vanilla.
10. 10
    Add combined flour and baking powder; mix well.
11. 11
    Add egg whites to yolk mixture; stir gently with whisk just until blended.
12. 12
    Spread onto bottom of prepared pan.
13. 13
    Bake 8 to 10 min.
14. 14
    or until top of cake springs back when touched in centre.
15. 15
    Immediately invert cake onto prepared towel; remove pan.
16. 16
    Carefully peel off paper.
17. 17
    Starting at one short side, roll up cake and towel together.
18. 18
    Cool completely on wire rack.
19. 19
    Mix cream cheese and 3 Tbsp.
20. 20
    icing sugar in medium bowl until blended.
21. 21
    Gently stir in Cool Whip.
22. 22
    Unroll cake on towel.
23. 23
    Spread cake with cream cheese mixture, then with cranberry sauce; sprinkle with 3 Tbsp.
24. 24
    nuts.
25. 25
    Reroll cake; place, seam side down, on platter.
26. 26
    Sprinkle with remaining icing sugar; garnish with remaining nuts.