1. In a pan, add cranberries, 1/2 cup sugar, and water. Cook until it reaches thick jam consistency and cranberries are soft. Take it off the heat and cool. Blend it to a pulse to make the sauce. Set aside.
2. Preheat oven to 230º C. Grease a 17×12” baking pan, line it with parchment paper and then grease the paper. Separate two of the eggs, placing the yolks in one bowl and the whites in another bowl.
3. To the separated yolks, add the additional 1 egg yolk, and the two remaining whole eggs. Now, in a small bowl sift the flour and the corn-starch together.
4. Set aside Whisk the egg yolks using a hand blender on high speed for five minutes, or until thick, pale yellow, and fluffy. Add the vanilla extract, half of the sifted flour mixture over the beaten egg yolk mixture and fold in gently with a spatula. Sift the remaining flour mixture into the batter and fold in.
5. Now in a separate bowl whisk egg whites until foamy and soft peaks form. Sprinkle the remaining one tbsp of sugar and beat until stiff peaks form. Gently fold egg whites into the flour mixture without deflating the egg whites.
6. Pour the batter into the prepared pan, spreading evenly with a spatula or spoon. Bake for about 10 minutes or until golden brown and when lightly pressed, springs back.
7. Remove the cake from the oven; invert the cake onto a clean dish towel. Remove the parchment paper, and roll up the sponge, with the towel.
8. Let sponge cool down in the towel for 5 – 10 minutes. To assemble the jelly roll: Unroll the sponge from the towel; spread a thin layer of whipped cream followed by a thin layer of cranberry sauce.
9. Cover with a lightly moist kitchen towel and chill in the refrigerator for a few hours. Just before serving, dust with confectioners’ sugar. Slice and serve.

Enjoy your meal!