Merry Mondays - Cramberry Syrup Cake Roll

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Christmas is already there in the corner, and I’m participating in another Holidays Challenge!
Merry Mondays is hosted by Taylor, from Greens and Chocolate and Claire, from Claire Cooks.
It will be a series of posts for the next four weeks that include one of chosen holiday ingredients!



This Monday the ingredient is Cramberry. As I didn’t find cramberris here (I don’t know if we have it in Brazil (rasperries, blueberris we have, but cramberris...)
But I have a cramberry syrup that I bought to make “cosmopolitan” and Taylor said it was ok to use it in a recipe.
So, I made this cramberry cake roll. With cramberry syrup in the filling and to serve.



For the sponge cake:

4 eggs
200g sugar
200g all purpose flour

Beat the eggs until they become fluffy and light yellow. Add the suggar and beat well. Sift the flour and add to egg mixture, folding in carefully.
Pour batter into waxed paper-lined roll pan. Bake at 375° for 20 minutes or untill light gold in the edges. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll, brush the sugar syrup and fill with the filling cream then re-roll cake.



For the filling

150g cream cheese – softened
200g whipping cream
2 Ts sugar
75ml cramberry syrup
1 lemon zest

Mix cream cheese, syrup and zest. Set aside. Beat cream and sugar until stiff peaks form. Add the cream cheese misture to beatten whipping cream.

To sugar syrup

150ml water
100g sugar
50ml rum

Mix water and sugar in a pan and let it boil for 10 minutes. Add the rum and let is simmer for more few minutes. Set aside.