a cranberry-filled angel food cake roll. If desired, garnish with whipped cream.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- nonstick cooking spray
- ¾ cup cake flour (not self-rising)
- 1 cup superfine sugar, divided
- ¼ teaspoon salt
- 9 large egg whites
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon cream of tartar
- 2 tablespoons superfine sugar
- ¼ cup confectioners’ sugar, or as needed
- 1 cup white sugar
- 2 ⅓ cups fresh cranberries
- 6 tablespoons water
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a 10×15-inch baking pan with nonstick spray. Line the bottom of the pan with waxed paper, then 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, 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.
- Bake in the preheated oven until top of cake is lightly browned and springs back when lightly pressed, about 20 minutes.
- 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.
- 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; simmer until thick, about 2 minutes. Cover and chill until cake has fully cooled.
- 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.