Cranberry Cake Roll
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
YIELD: 12 servings.
This low-fat angel food cake roll is a guilt-free indulgence, which is much-appreciated during the Christmas season. —Paige Kowolewski, Topton, Pennsylvania
Ingredients
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9 large egg whites
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1-1/2 teaspoons vanilla extract
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3/4 teaspoon cream of tartar
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1/4 teaspoon salt
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1 cup plus 2 tablespoons sugar
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3/4 cup cake flour
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Confectioners' sugar
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FILLING:
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2-1/3 cups fresh or frozen cranberries
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1 cup sugar
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6 tablespoons water, divided
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1/3 cup chopped candied orange peel, optional
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1 tablespoon orange liqueur, optional
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1 teaspoon grated orange zest, optional
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2 tablespoons cornstarch
Directions
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1.
Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-in. baking pan with waxed paper; grease the paper.
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2.
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.
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3.
Carefully spread into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. 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 jelly-roll style, starting with a short side. Cool completely on a wire rack.
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4.
For filling, in a large saucepan, combine the cranberries, sugar and 4 tablespoons water. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop, 5-6 minutes. Mash berries; strain, reserving juice and discarding pulp. Return juice to the pan and if desired, add chopped candied orange peel, orange liqueur and orange zest. Combine cornstarch and remaining 2 tablespons water until smooth; gradually add to cranberry juice mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Chill.
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5.
Unroll cake and spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, top with additional confectioners' sugar and candied orange peel. Refrigerate leftovers.
Nutrition Facts
1 piece: 196 calories, 0 fat (0 saturated fat), 0 cholesterol, 91mg sodium, 46g carbohydrate (36g sugars, 1g fiber), 3g protein.
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