Cranberry Angel Food Cake Roll Recipe

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

Cake Roll Recipe
  • cooking spray
  • flour
  • sugar
  • salt
  • egg whites
  • vanilla extract
  • cream of tartar
  • superfine sugar
  • confectioners’ sugar, or as needed
  • white sugar
  • cranberries
  • water
  • cornstarch
Cake Roll Recipe

How To Make Cranberry Angel Food Cake Roll Recipe

Jennifer Tirrell
Prep Time 30 mins
Cook Time 20 mins
Total Time 3 hrs 50 mins
Course Cake
Cuisine American
Servings 10
Calories 248 kcal


  • 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.
Keyword Angel Food Cake

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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