Cranberry Angel Food Cake Roll

Perfect for the holidays or any festive occasion, this angel food cake roll is both delicious and eye-catching with its bold cranberry filling.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 248 Calories

Ingredients

• 1 cup white sugar
• 2 tablespoons cornstarch
• 6 tablespoons water
• nonstick cooking spray
• 1 cup superfine sugar, divided
• 9 large egg whites
• 2 tablespoons superfine sugar
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.75 cup cake flour (not self-rising)
• 0.75 teaspoon cream of tartar
• 0.25 cup confectioners' sugar, or as needed
• 2.3333332538605 cups fresh cranberries

Recipe Instructions

Step 1

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.

Step 2

Sift cake flour, 1/2 cup superfine sugar, and salt into a bowl. Sift the mixture two more times.

Step 3

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.

Step 4

Bake in the preheated oven until top of cake is lightly browned and springs back when lightly pressed, about 20 minutes.

Step 5

Simmer cranberries, sugar, and water in a pan over medium-low heat for 5 minutes. Strain well and return to the pan.

Step 6

Whisk in cornstarch; simmer until thick, about 2 minutes. Cover and chill until cake has fully cooled.

Step 7

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.

Step 8

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.