• Preheat oven to 350 degrees and line a baking sheet (that has walled edges) with parchment paper and spray paper with a non stick spray.

For The Orange Cake

• In a medium bowl, beat eggs on high for about 4-5 minutes, until they are thick and pale yellow.
• Add sugar, orange juice, zest, and vegetable oil and beat until blended.
• Beat in flour, baking powder, and salt until smooth and evenly blended.
• Pour cake batter onto prepared baking sheet.
• Spread gently to cover entire sheet. Bake for 12-15 minutes or until edges are set and middle is springy.
• Spread a layer of powdered sugar onto a clean surface, lay a clean kitchen towel on it, and spread a layer of powdered sugar on top of the clean towel.
• Turn out cake onto towel straight from the oven and peel off parchment. Roll cake up gently around towel and set aside until it has completely cooled.

For The Cranberry Sauce

• To make your cranberry syrup, combine cranberries, sugar, and water in a small saucepan over medium-high heat.
• Cook, stirring frequently, approximately 10 minutes until syrup is thick, dark red with soft/bursting cranberries.
• Remove from heat, and place a strainer over a small bowl. Pour everything into the strainer, and press with a spoon to squeeze out all the liquid into the bowl. Set aside to cool.

For The Cranberry Filling

• In a large bowl, beat together cream cheese, powdered sugar, cranberry syrup, and one spoonful of the leftover cranberries from the strainer until smooth.
• Roll out cake and spread filling over the top of the cake, leaving 1 inch free at the end.

  *If the edges of your cake start to crack, don’t worry - it won’t mess up your final product! Roll up gently. If you have extra frosting squeezing out at the end, scoop it away and continue to roll. Cover/roll tightly in foil, and place in fridge for 4+ hours or freeze overnight.
• Unwrap, cut into slices, and enjoy!