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Cranberry Cake Roll

 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


  • 9 egg whites
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 3/4 cup cake flour
  • 2-1/3 cups fresh or frozen cranberries
  • 1 cup sugar
  • 6 tablespoons water, divided
  • 2 tablespoons cornstarch


  • 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’

2 of 2

Cranberry Cake Roll (continued)

Directions (continued)

  • sugar. Gently peel off waxed paper. Roll up cake in the towel
  • 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.
Nutritional Facts: 1 slice equals 196 calories, trace fat (trace saturated fat), 0 cholesterol, 91 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.