Angel Food Roll With Cranberry Filling
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
66
Spice
42
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Sugar (confectioners' optional)3 cup
Cake Flour (sifted)1 tsp
Salt1.5 tsps
Vanilla Extract3 tsp
Cream Of Tartar1 cup
White Sugar2.333333 cups
Cranberry (fresh or frozen)6 tbsps
Water2 tbsps
Cornstarch1 cup
Heavy Cream (optional)Directions:
1
Preheat the oven to 300 degrees F (150 degrees C)
2
Lightly grease a 10x15 inch jellyroll pan with cooking spray
3
Line with parchment paper
4
In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt
5
Set aside
6
In a separate bowl, whip egg whites until foamy
7
Add vanilla and cream of tartar, and continue to whip
8
Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks
9
Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula
10
Spread the batter evenly in the prepared pan
11
Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed
12
Cool in the pan over a wire rack
13
Generously sift sugar over the top of the cake, and cover with a clean towel
14
Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel
15
Remove the parchment paper from the back of the cake, then place it back on loosely
16
Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position
17
In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water
18
Simmer until the cranberries burst, about 5 minutes
19
Whisk in the cornstarch, and simmer just until thick, about 2 minutes
20
Transfer to a bowl, cover and refrigerate
21
Unroll the cake so that it is sitting flat on the towel
22
Spread the cooled cranberry filling over the top, leaving 1/2 inch border
23
Use the towel to help you keep a grip on the cake for an even roll
24
Roll up from short end to short end and place seam side down onto a platter
25
Refrigerate until serving
26
Whip cream with confectioners' sugar until soft peaks form
27
Serve slices of cake with a dollop of sweetened whipped cream