Cranberry Angel Food Cake Roll

1 . Stage

Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a 10x15-inch baking pan with nonstick spray. Line the bottom of the pan with waxed paper, then spray the paper.

2 . Stage

Sift cake flour, 1/2 cup superfine sugar, and salt into a bowl. Sift the mixture two more times.

3 . Stage

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.

4 . Stage

Bake in the preheated oven until top of cake is lightly browned and springs back when lightly pressed, about 20 minutes.

5 . Stage

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.

6 . Stage

Simmer cranberries, sugar, and water in a pan over medium-low heat for 5 minutes. Strain well and return to the pan.

7 . Stage

Whisk in cornstarch; simmer until thick, about 2 minutes. Cover and chill until cake has fully cooled.

8 . Stage

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.