How To Make Cranberry Angel Food Cake Roll Recipe
Ingredients
- 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
Instructions
- 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.
