Add a photo

Angel Food Roll with Cranberry Filling

By: Paige Kowolewski  
"I make this on Christmas eve for company. With it's low fat content it's a guilt free indulgence!"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 224 people have saved this

What to Drink?

Wine Sparkling wine
Prep Time:
20 Min
Cook Time:
7 Min
Ready In:
27 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 10 servings
 

Ingredients

  • 1 1/8 cups castor sugar or superfine sugar, divided
  • 3/4 cup sifted cake flour
  • 1/4 teaspoon salt
  • 9 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1/4 cup confectioners' sugar for dusting
  •  
  • 1 cup white sugar
  • 2 1/3 cups fresh or frozen cranberries
  • 6 tablespoons water
  • 2 tablespoons cornstarch
  •  
  • 1/2 cup heavy cream
  • 3 tablespoons confectioners' sugar

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10x15 inch jellyroll pan with cooking spray. Line with parchment paper.
  2. In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.
  3. Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
  4. In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
  5. Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.
  6. Whip cream with confectioners' sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 300 | Total Fat: 4.5g | Cholesterol: 16mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2005 by DAMONK1 
I made this for a family gathering and we all loved it. An unexpected family favorite! Will... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2006 by Lindsey 
I was not a fan of this roll. The robustness of the cranberry totally overpowers the delicate... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?