¾ c (150 g) superfine sugar, plus more for rolling
1 tsp vanilla extract
2 tbsp water
Instructions
Preheat oven to 375 degrees. Butter a half sheet pan or jelly roll pan and line with parchment paper. Dust with flour and tap out the excess.
Sift flour, baking powder and salt in a medium bowl and set aside. Beat eggs and sugar on high speed until pale yellow, about 5 minutes. Gradually add flour mixture, mixing just until incorporated, then add the vanilla and water and gently finish by hand with a wooden spoon.
Spread the batter evenly in the prepared pan, gently nudging the batter nearly to the edges of the pan. Bake for 12-14 minutes, just until the cake springs back to the touch and is beginning to pull away from the walls of the baking sheet.
Generously sprinkle granulated sugar on a large, clean kitchen towel. Loosen the cake from the sides of the pan by running a knife around the edges, then invert onto the kitchen towel. Trim any crisp edges, then gently but firmly roll the cake up in the towel, beginning with a short end. Allow the cake to come to room temperature on a cooling rack with the loose edge underneath.
When the cake has cooled, unroll it onto a large work surface, keeping the towel underneath. Measure and cut 3 equal, long strips of cake, cutting from short side to short side. If the layers aren’t perfectly even they can be leveled later.
Spread a layer of cranberry curd on each layer, then begin to roll the first layer firmly and evenly. Place the end of the second layer next to the loose end of the first and continue to roll, repeat with the last layer. Turn the cake upright (swirled side up) on a serving plate or cake stand and level with a serrated knife if necessary.
Thinly ice the cake, then refrigerate for 15 minutes and coat the cake in a thick layer of icing, decorate if desired, and serve. Best if served immediately.
Recipe by oh honey bakes at https://ohhoneybakes.com/cranberry-vanilla-eggnog-roll-cake/