Recipe by Paige Kowolewski
"I make this on Christmas eve for company. With it's low fat content it's a guilt free indulgence!"
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1 1/8 cups
castor sugar or superfine sugar, divided
sifted cake flour
1 1/2 teaspoons
cream of tartar
confectioners' sugar for dusting
2 1/3 cups
fresh or frozen cranberries
I made this for a family gathering and we all loved it. An unexpected family favorite! Will make again!
the cranberry filling gives a very good kick to the angel food cake. It is light, natural and refreshing!
I used fresh cranberries, blended them with a small amount of water, then boiled it under slow heat, added sugar and corn starch.
This recipe is alot better than the one using some yogurt filling which I originally planned to use, but after I taste it I decided to go for all cranberry fillings!!
I made the cake from scratch using 3/4 cup all purpose flour + 2 tablespoon corn starch.
I was not a fan of this roll. The robustness of the cranberry totally overpowers the delicate angel food. I even tempered the tartness by mixing in a little cherry pie filling and it was still too much. Also, you have to pay very close attention the cake during the last few minutes of baking or it will start to crust and become hard to roll.
* Percent Daily Values are based on a 2,000 calorie diet.
Angel Food Roll with Cranberry Filling
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 41
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