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Cranberry Cake Roll

This low-fat angel food cake roll is a guilt-free indulgence, which is much-appreciated during the Christmas season.

12 ServingsPrep: 45 min. + chilling Bake: 20 min. + cooling

Ingredients

9 egg whites
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
FILLING:
2-1/3 cups fresh or frozen cranberries
1 cup sugar
6 tablespoons water, divided
2 tablespoons cornstarch

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Meanwhile, line a greased 15-in. x 10-in. x 1-in. baking
pan with waxed paper; grease the paper and set aside.
Add vanilla, cream of tartar and salt to egg whites; beat on medium
speed until soft peaks form. Gradually beat in sugar, 2 tablespoons
at a time, on high until stiff glossy peaks form and sugar is
dissolved. Fold in flour, about 1/4 cup at a time.
Carefully spread into prepared pan. Bake at 350° for 15-20
minutes or until cake springs back when lightly touched. Cool for 5
minutes. Turn cake onto a kitchen towel dusted with confectioners’
sugar. Gently peel off waxed paper. Roll up cake in the towel

2 of 2

Cranberry Cake Roll (continued)

Directions (continued)

jelly-roll style, starting with a long side. Cool completely on a
wire rack.
For filling, in a large saucepan, combine the cranberries, sugar and
1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for
5-6 minutes or until berries pop. Mash berries; strain, reserving
juice and discarding pulp. Return juice to the pan. Combine
cornstarch and remaining water until smooth; gradually add to
cranberry juice. Bring to a boil; cook and stir for 2 minutes or
until thickened. Chill.
Unroll cake and spread filling to within 1/2 in. of edges. Roll up
again. Cover and refrigerate for 1 hour before serving. Refrigerate
leftovers. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 196 calories, trace fat (trace saturated fat), 0 cholesterol, 91 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.