Cranberry Jelly Swiss Roll

For the Cake:
4 large eggs, room temperature
1/4 cup sugar
1 tablespoon vegetable oil
2 tablespoons buttermilk, room temperature
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt

For the Cranberry Jelly:
2 cups frozen Cape Cod Cranberries
1 cup of sugar
1/4 cup fresh lemon juice
2 fresh rosemary sprigs
pinch sea salt

For the Sugared Cranberries:
1 cups sugar, divided
1/2 cup water
1 (12-ounce bag) thawed, Cape Cod Frozen Cranberries

For the Filling and Icing:
1/2 cup cold butter
2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons cranberry jelly, recipe above
Garnish: Mint leaves

Heat oven to 350 F.
Grease a 9×13 jelly-roll pan with cooking spray and line with parchment paper
For the Sponge:
In a large bowl, beat eggs until fluffy, about 5 minutes.
In a separate bowl, sift flour, baking powder, and salt.
While the mixer is running, slowly add sugar and mix for 3 minutes
Add vegetable oil, buttermilk, and vanilla to the whipped eggs until just combined
Gently fold in half of the dry ingredients until little or no flour is present, Fold in remaining flour to keep batter fluffy
Pour batter into prepared pan and use an offset spatula to distribute batter evenly
Bake for 12-15 minutes or until springs back when lightly pressed and has a golden color
While the cake is baking, sprinkle a clean tea towel with powdered sugar, gently rubbing the sugar into the towel
When the cake is done, turn it out quickly onto the prepared tea towel
Peel off the parchment paper and immediately roll the cake up in the towel. Roll as tightly as possibly and evenly as possible
Cool wrapped cake on a wire rack

For the Cranberry Jelly:
Add 2 cups frozen Cape Cod Cranberries, 1 cup of sugar, 1/4 cup fresh lemon juice
2 fresh rosemary sprigs, and a pinch sea salt to a medium saucepan and cook over medium-high heat until the mixture thickens. About 15 minutes. Remove rosemary and discard.
Allow the mixture too cool for 5 minutes.
Transfer the mixture to a small blender pulse mixture until smooth

For the Sugared Cranberries:
Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 3 minutes. Stir in thawed cranberries and coat well. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour
Working in batches, roll cranberries in remaining 11/2 cups sugar until well coated; let dry for at least 1 hour

For the Filling and Buttercream Frosting:
In a large bowl of a stand mixer, whip 1 and 1/2 cups heavy cream to stiff peaks. Add 1 tablespoon granulated sugar and 2 tablespoons cooled cranberry jelly and continue to mix for 30 seconds to combine

In a separate large bowl, using a hand mixer, blend butter until light and fluffy, about 5 minutes. Add powdered sugar, vanilla, sea salt. Blend until the mixture is fluffy and smooth. Add 1 cup of the whipped cream to this mixture and blend until well incorporated

To Build the Swiss Roll:
Gently unroll the cooled cake, do not remove from the towel
Spread jelly evenly over the inside of the cake
Using a large spoon, place dollops of whipped cream over the jelly then evenly spread the filling over the inside of the cake all the way to the edges
NOTE: If you want to decorate the cake with the filling be sure to save 1/2 – 1 cup in a pipping bag
Re-roll the cake gently but as tight as possible. Place on a serving platter and ice with the buttercream frosting, decorate with pipped filling, sugared cranberries, and mint leaves