Cranberry-Nut Jelly Roll

• 4 large eggs,
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup fresh or frozen cranberries, coarsely chopped
• 3/4 cup finely chopped pecans
• 3/4 cup confectioners' sugar
• 1 package (8 ounces) fat-free cream cheese
• 2 tablespoons butter, softened
• 1/2 teaspoon almond extract
• 1 cup confectioners' sugar

1. Let eggs stand at room temperature for 30 minutes. Line a 15x10x1-in. baking pan with waxed paper; coat with cooking spray and set aside.
2. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, baking powder, baking soda and salt; gradually add to yolk mixture and mix well (batter will be very thick). Fold in cranberries and pecans.
3. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioner's sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
4. Bake at 350u0b0 for 7-10 minutes or until top springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack.
5. For filling, in a small bowl, combine the cream cheese, butter and extract. Set aside 1-1/2 teaspoons confectioners' sugar. Gradually beat remaining sugar into cream cheese mixture. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Sprinkle with reserved confectioners' sugar. Store in the refrigerator.

eggs, allpurpose, baking powder, baking soda, salt, frozen cranberries, pecans, sugar, cream cheese, butter, almond, sugar

Taken from www.tasteofhome.com/recipes/cranberry-nut-jelly-roll/ (may not work)