Cranberry Bliss Sponge Cake Roll


I love Starbuck’s Cranberry Bliss Bars. Let’s face it, they are composed of the best seasonal flavors ever. So, because I’ve been experimenting with sponge cake rolls (see this wonderful version with dulce de leche on Yates Yummies HERE), I decided to make a cranberry bliss sponge cake roll. Close to a traditional buche noel or yule log, this dessert isn’t chocolate cake covered with icing,but is like a sponge cake blondie brownie with a cranberry cream cheese filling. It’s great with a cup of tea or coffee and it looks impressive enough to serve at the end of a holiday meal.



6 eggs

3/4 cup brown sugar

3/4 cup flour

1/4 teaspoon ginger

1/2 cup chopped dried cranberries, roughly chopped and divided

1 (8 oz.) brick cream cheese

6 tablespoons butter

1 cup confectioner’s sugar

1 teaspoon lemon juice

1/4 cup white chocolate chips


Also needed:

Parchment paper and 1 teaspoon butter

1 clean dish towel and 1/4 cup confectioner’s sugar

Small wire mesh strainer and 1 tablespoon confectioner’s sugar




Preheat the oven to 350. Cover a baking sheet with parchment paper.  Smear the parchment paper with the butter. Separate the eggs. Beat the egg whites until stiff. Add the brown sugar and the egg yolks and beat just until mixed in.


Now add the flour and beat that just until mixed.


Stir in 1/4 cup of the dried cranberries.


Pour the mixture onto the parchment lined baking sheet and use a rubber spatula to smooth the batter out evenly from end to end. Bake for 12 minutes. The sponge cake is done when it will be just starting to brown and will spring back when touched.


Immediately evenly sprinkle the clean dish towel with 1/4 cup confectioner’s sugar. Invert the baking sheet onto the the dish towel and remove it, leaving the parchment paper covered sponge cake behind. Gently peel the parchment paper away from the cake. Don’t worry if the edges tear a bit; it will be hidden when the cake is rolled up.


Starting from one end, roll the sponge cake up, towel and all.


 Place the cream cheese, butter, confectioner’s sugar, and lemon juice in a mixing bowl.


Cream all the ingredients with an electric mixer until fluffy.


Wait for the cake to completely cool, then gently unroll it. The surface of the cake may try to cling to the towel, but just carefully “peel” it away; any splits or tears won’t be noticeable once it’s rolled up again with filling. Gently spread the cream cheese mixture over the sponge cake, covering it from edge to edge.


 Sprinkle the cranberries and white chocolate chips over the top.


Roll the sponge cake up again, this time without the towel 🙂 If it tries to stick to the towel, just carefully pry it away.


Place on a serving platter. Put one tablespoon confectioner’s sugar in the small mesh strainer. Shake over the top.


Using a serrated knife, cut into one inch slices and serve.

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