How to Make Cranberry Angel Food Cake Roll - A Step-by-Step Guide

Angel food cake is a light and fluffy dessert that is perfect for any occasion. It's easy to make, healthier than traditional cake, and can be customized with different flavors and fillings. One delightful variation of angel food cake is the Cranberry Angel Food Cake Roll. This festive dessert is perfect for the holiday season, with its vibrant red cranberries and snowy white filling. If you're looking for a dessert that is both delicious and visually stunning, this recipe is sure to impress ...

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Ingredients

  • nonstick cooking spray
  • ¾ cup cake flour (not self-rising)
  • 1 cup superfine sugar, divided
  • ¼ teaspoon salt
  • 9 large egg whites
  • 1 ½ teaspoons vanilla extract
  • ¾ teaspoon cream of tartar
  • 2 tablespoons superfine sugar
  • ¼ cup confectioners' sugar, or as needed
  • 1 cup white sugar
  • 2 ⅓ cups fresh cranberries
  • 6 tablespoons water
  • 2 tablespoons cornstarch

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 50 mins
  • Servings: 10
  • Yield: 10 servings

  • Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a 10x15-inch baking pan with nonstick spray. Line the bottom of the pan with waxed paper, then spray the paper.
  • Sift cake flour, 1/2 cup superfine sugar, and salt into a bowl. Sift the mixture two more times.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add vanilla and cream of tartar, continuing to beat until soft peaks form. Gradually beat in remaining 1/2 cup plus 2 tablespoons superfine sugar. Gradually sift flour mixture over egg white mixture, folding it in until just combined. Spread batter evenly in the prepared pan.
  • Bake in the preheated oven until top of cake is lightly browned and springs back when lightly pressed, about 20 minutes.
  • Remove cake and set on a wire rack. Loosen sides with a spatula, then generously sift confectioners' sugar over top. Cover cake with a clean kitchen towel and invert onto a second wire rack. Remove the pan and peel off the waxed paper. Starting at the short end, roll up the cake and towel together. Place, seam-side down, on a rack and let cool completely, about 1 hour.
  • Simmer cranberries, sugar, and water in a pan over medium-low heat for 5 minutes. Strain well and return to the pan.
  • Whisk in cornstarch; simmer until thick, about 2 minutes. Cover and chill until cake has fully cooled.
  • Very gently unroll the cooled cake. Carefully spread cranberry filling over top, leaving a 1/2 border with no filling. Gently re-roll the cake and place, seam-side down, on a serving platter. Refrigerate for up to 2 hours before serving.
  • Nutrition

    248 cal.

    • Total Fat: 0g
    • Sodium: 109mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 1g
    • Total Sugars: 47g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 6mg
    • Iron: 1mg
    • Potassium: 117mg