If you’re looking for a delicious and light dessert, look no further than this cranberry angel food cake roll recipe. This cake is made with a fluffy angel food cake batter and filled with a sweet and tangy cranberry filling. It’s a perfect treat for any occasion and is sure to impress your guests.
What You Need To Make Cake Roll Recipe Recipe
- cooking spray
- egg whites
- vanilla extract
- cream of tartar
- superfine sugar
- confectioners’ sugar, or as needed
- white sugar
How To Make Cranberry Angel Food Cake Roll Recipe
- ¾ cup cake flour (not self-rising)
- 9 large egg whites
- ¼ teaspoon salt
- 1 cup superfine sugar, divided
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon
cream of tartar
- 2 tablespoons superfine sugar
- ¼ confectioners' sugar or as needed
- Preheat the oven to 300 degrees F (150 degrees C) and lightly coat a 10x15-inch baking pan with nonstick spray. Line the bottom of the pan with waxed paper and 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 and continue to beat until soft peaks form. Gradually beat in remaining 1/2 cup plus 2 tablespoons superfine sugar.
- Gradually sift flour mixture over the egg white mixture, folding it in until just combined. Spread the batter evenly in the prepared pan.
- Bake in the preheated oven until the top of the cake is lightly browned and springs back when lightly pressed, about 20 minutes.
- Remove the cake and set it on a wire rack. Loosen the sides with a spatula and generously sift confectioners' sugar over the top. Cover the 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 and simmer until thick, about 2 minutes. Cover and chill until the cake has fully cooled.
- Very gently unroll the cooled cake. Carefully spread the cranberry filling over the top, leaving a 1/2-inch 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.
Pro Tips for Making Cake Roll Recipe
- Preheat your oven to 375°F (190°C).
- In a large bowl, beat the eggs until they are light and fluffy.
- Gradually add the sugar and beat until the mixture is thick and creamy.
- Sift the flour, baking powder, and salt together, and gradually add it to the egg mixture, alternating with the milk.
- Stir in the vanilla extract.
- Pour the batter into a greased and floured 10×15 inch jelly roll pan.
- Bake for 12-15 minutes or until the cake is golden brown and springs back when touched.
- Remove the cake from the oven and immediately turn it out onto a clean, dry towel.
- Roll the cake up with the towel and let it cool completely.
This cranberry angel food cake roll is a perfect balance of sweet and tangy flavors, and its light and fluffy texture makes it a delightful treat. This recipe is easy to follow and is sure to become a new favorite dessert. So go ahead, try it out, and enjoy the perfect blend of cranberries and angel food cake in every bite!
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