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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This low-fat angel food cake roll is a guilt-free indulgence, which is much-appreciated during the Christmas season. Ingredients:
9 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 |
filling: |
2-1/3 cups fresh or frozen cranberries |
1 cup sugar |
6 tablespoons water, divided |
2 tablespoons cornstarch |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a greased 15-in. x 10-in. x 1-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 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectionersâ 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. Yield: 12 servings.
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