Name: Cranberry Cake Roll
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -; Confectioners' sugar -; Filling: -; 2-1/3 cups fresh or frozen cranberries -; 1 cup sugar -; 6 tablespoons water, divided -; 1/3 cup chopped candied orange peel, optional -; 1 tablespoon orange liqueur, optional -; 1 teaspoon grated orange zest, optional -; 2 tablespoons cornstarch -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Cake Roll

1. 9 large egg whites -

2. 1-1/2 teaspoons vanilla extract -

3. 3/4 teaspoon cream of tartar -

4. 1/4 teaspoon salt -

5. 1 cup plus 2 tablespoons sugar -

6. 3/4 cup cake flour -

7. Confectioners' sugar -

8. Filling: -

9. 2-1/3 cups fresh or frozen cranberries -

10. 1 cup sugar -

11. 6 tablespoons water, divided -

12. 1/3 cup chopped candied orange peel, optional -

13. 1 tablespoon orange liqueur, optional -

14. 1 teaspoon grated orange zest, optional -

15. 2 tablespoons cornstarch -

How to cook deliciously - Cranberry Cake Roll

1. Stage

Preheat oven to 350°. 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.

2. Stage

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. Stage

Carefully spread into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. 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 short side. Cool completely on a wire rack.

4. Stage

For filling, in a large saucepan, combine the cranberries, sugar and 4 tablespoons water. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop, 5-6 minutes. Mash berries; strain, reserving juice and discarding pulp. Return juice to the pan and if desired, add chopped candied orange peel, orange liqueur and orange zest. Combine cornstarch and remaining 2 tablespons water until smooth; gradually add to cranberry juice mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Chill.

5. Stage

Unroll cake and spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, top with additional confectioners' sugar and candied orange peel. Refrigerate leftovers.