Cranberry Nut Roll

Directions

1. Preheat oven to 350 degrees F. Grease 15-1/2x 10-1/2X 1-inch jelly-roll pan. Line with waxed paper; grease paper. In large mixer bowl, beat egg whites till foamy. Gradually add in 1/4 c. granulated sugar, beating till stiff peaks form; set aside.
2. In small mixer bowl, beat egg yolks and remaining 1/4 c. granulated sugar till light and fluffy, about 3 min. Mix in cranberries, walnuts, flour, cornstarch and cinnamon; gently fold into egg white mix. Mix in melted butter. Spread in prepared pan. Bake 20 min or possibly till top springs back when lightly pressed. Loosen cake from sides of pan; cold 10 min.
3. Sprinkle cloth towel with confectioners' sugar; invert cake onto towel.
4. Peel off waxed paper. Starting at 10-inch side, roll up hot cake with towel inside. Cold cake completely, seam-side down, on wire rack.
5. Prepare Premier White Whipped Cream. Unroll cooled cake. Spread whipped cream mix to within 1/2 inch of edges; roll up cake. Pipe or possibly spread White Buttercream over cake. Store in refrigerator.
6. Premier White Whipped Cream:Makes about 2 c. whipped cream
7. 2 foil-wrapped bars (4 ounce.) NESTLES(r) Premier White baking bars 1 c. heavy or possibly whipping cream, divided
8. Heat over warm (not boiling) water, Premier White baking bars with 2 Tbsp. heavy cream, stirring till smooth. Stir in remaining cream; chill till well chilled. In small mixer bowl, beat cream mix just till soft peaks form. Use as cake filling, frosting or possibly dessert topping. White Buttercream
9. Makes about 3 c. frosting
10. One 6-ounce. pkg. (3 foil-wrapped bars) NESTLE(r) Premier White baking bars, broken up 1/4 c. heavy or possibly whipping cream 1 c. (2 sticks) cool butter, cut into pcs 1 c. confectioners' sugar
11. Heat over warm (not boiling) water, Premier White baking bars with heavy cream, stirring till smooth. Transfer to large mixer bowl; cold to room temperature.
12. Gradually beat in cool butter and confectioners sugar; continue beating till light and fluffy. Buttercream may be made 1 to 2 days ahead of time and refrigerated; beat till light and fluffy before using.