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
Cake Roll Recipe

How To Make Cranberry Angel Food Cake Roll Recipe

Jennifer Tirrell
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours 50 minutes
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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I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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