Cranberry-Orange Log

Spice Spongecake

Preheat the oven to 350°F (180°C).

With a hand mixer, beat the eggs with the sugar (whip until they turn white). Reduce the speed and add the milk and molasses. Set aside.

In a bowl, combine the flour, ground almonds, and spices. Fold the dry ingredients into the egg mixture and blend until the batter is smooth.

Line a baking sheet with parchment paper and spread the batter evenly using a spatula.

Bake in the oven for about 15 minutes.

Remove the cake from the baking sheet as soon as it’s cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the cake in the new parchment.  The cake will keep its shape if rolled in parchment when still warm.  Allow to cool. 

Orange Cream

In a saucepan, bring the orange juice to a boil.

In a bowl, whisk together the cornstarch, sugar and eggs.

Pour 1/3 of the orange juice into the egg mixture and whisk vigorously, then add to the saucepan with the orange juice. Cook, stirring constantly until it thickens. Remove from the heat and spread the mixture on a baking sheet or in a bowl. Cover with plastic wrap and allow to cool.

Meanwhile, in a bowl, beat the cream until it is firm and then mix with the orange cream.

Assembling the Log

Unroll the log and brush with Grand Marnier, or other orange liqueur.

Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Add the cranberries. Roll up again. Refrigerate for 45 minutes.

Trim the ends (straight or angled) to make them equal. Place the log on a cake rack; with a spatula, use the remaining orange cream to completely cover the log. Garnish with cranberries decoratively.