|Baking powder||3⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Nuts||1 Cup (16 tbs), finley chopped|
Line pan with wax paper, then grease paper lightly. Beat eggs, baking powder, and salt with electric mixer at high speed, adding sugar gradually. Continue beating until thick and lemon-colored. Fold in vanilla and flour. Pour into pan. Sprinkle nuts over top. Bake for 13 minutes, or until cake tests done (don't over bake). Loosen edges and immediately turn upside down on a towel sprinkled with powdered sugar. Carefully peel off wax paper. Roll jelly roll fashion, starting at narrow end. Cool on rack. Unroll. Spread with Cream Cheese Filling, and then spread with Cranberry Filling Reroll chill for several hours. (Freeze, if desired.) Garnish with whipped cream, if desired.