Cranberry Cake Roll Recipe

Name: Cranberry Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 9 large egg whites; 1-1/2 teaspoons vanilla extract; 3/4 teaspoon cream of tartar; 1/4 teaspoon salt; 1 cup plus 2 tablespoons sugar; 3/4 cup cake flour; 2-1/3 cups fresh or frozen cranberries; 1 cup sugar; 6 tablespoons water, divided; 2 tablespoons cornstarch

Servings: persons

9 large egg whites
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
2-1/3 cups fresh or frozen cranberries
1 cup sugar
6 tablespoons water, divided
2 tablespoons cornstarch

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2
Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.
3
Carefully spread into prepared pan. Bake at 350u00b0 for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
4
For filling, in a large saucepan, combine the cranberries, sugar and 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Mash berries; strain, reserving juice and discarding pulp. Return juice to the pan. Combine cornstarch and remaining water until smooth; gradually add to cranberry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill.
5
Unroll cake and spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 large egg whites, 1-1/2 teaspoons vanilla extract, 3/4 teaspoon cream of tartar, 1/4 teaspoon salt, and more.

Yes, Cranberry Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Cake Roll

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