Name: Cranberry Cake Roll
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 12 servings
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

This low-fat angel food cake roll is a guilt-free indulgence, which is much-appreciated during the Christmas season. —Paige Kowolewski, Topton, Pennsylvania

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

Instructions

1 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 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 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 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 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.