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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. —Paige Kowolewski, Topton, Pennsylvania
  • Total Time
    Prep: 45 min. + chilling Bake: 20 min. + cooling
  • Makes
    12 servings

Ingredients

  • 9 large 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
  • Confectioners' sugar
  • FILLING:
  • 2-1/3 cups fresh or frozen cranberries
  • 1 cup sugar
  • 6 tablespoons water, divided
  • 1/3 cup chopped candied orange peel, optional
  • 1 tablespoon orange liqueur, optional
  • 1 teaspoon grated orange zest, optional
  • 2 tablespoons cornstarch

Directions

  • 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 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 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.
  • 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 and if desired, add chopped candied orange peel, orange liquor and orange zest. Combine cornstarch and remaining water until smooth; gradually add to cranberry juice mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Chill.
  • 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 confectioners' sugar and garnish with sugared orange and cranberries. Refrigerate leftovers.
Nutrition Facts
1 slice: 196 calories, 0 fat (0 saturated fat), 0 cholesterol, 91mg sodium, 46g carbohydrate (36g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Rachael
    Dec 4, 2020

    I added 1/2 tsp almond extract to cake batter, turned out to be delicious. I will definitely be making this one for years.

  • galaxie521
    Oct 14, 2013

    The cranberry filling is very good, but the "cake" is tasteless and sticky. Definitely won't make again.