Cranberry Swiss Roll

    Cranberry Swiss Roll

    5saves
    3hr27min


    4 people made this

    About this recipe: This is an incredibly light and delicious cake, which is the perfect end to any meal. An angel food cake sponge is rolled with a cranberry filling and served with sweetened cream. Enjoy for special occasions, such as Christmas.

    Ingredients
    Serves: 10 

    • For the Cake
    • 225g caster sugar, divided
    • 100g plain flour, sifted
    • 1 tablespoon cornflour
    • 1/4 teaspoon salt
    • 9 egg whites
    • 1 1/2 teaspoons vanilla extract
    • 3/4 teaspoon cream of tartar
    • 4 tablespoons icing sugar for dusting
    • For the Filling
    • 200g caster sugar
    • 220g fresh or frozen cranberries
    • 6 tablespoons water
    • 2 tablespoons cornflour
    • For the Cream
    • 125ml double cream
    • 3 tablespoons icing sugar

    Method
    Prep:20min  ›  Cook:7min  ›  Extra time:3hr chilling  ›  Ready in:3hr27min 

    1. Preheat oven to 150 C / Gas 2. Lightly grease a 25x38cm or similar sized swiss roll tin. Line with baking parchment.
    2. In a medium bowl, whisk together 100g caster sugar, plain flour, cornflour and salt. Set aside. In a separate bowl, beat egg whites until foamy. Add vanilla and cream of tartar and continue to beat. Gradually sprinkle in the remaining caster sugar while continuing to beat the egg whites to firm peaks. Sieve the flour mixture into the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared tin.
    3. Bake for 20 minutes in the preheated oven or until the centre of the cake springs back when lightly pressed. Cool in the tin over a wire rack. Generously dust icing sugar over the top of the cake and cover with a clean towel. Run a spatula around the outside of the cake in the tin to loosen and turn out onto the towel. Remove the baking parchment from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end and allow to cool in the rolled position.
    4. In a saucepan over medium heat, combine 200g caster sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornflour and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
    5. Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1.25cm border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a serving plate. Refrigerate until serving.
    6. Beat cream with icing sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.

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