cranberry cake rolls

How to Make a Cranberry Cake Roll: A Complete Guide

A cranberry cake roll is a delightful dessert, blending tangy cranberries with soft, fluffy sponge. Here’s a simple, step-by-step guide to create this festive treat.

### Ingredients

For the sponge: 4 eggs, 60g sugar, 60g all-purpose flour, 15g milk, and 10g melted butter. For the filling: 200g fresh or frozen cranberries, 40g sugar, 1 tbsp lemon juice, and 200ml whipped cream (or cream cheese for a richer touch).

### Steps

1. Prepare the Cranberry Filling: Simmer cranberries, sugar, and lemon juice in a pan over medium heat for 8–10 minutes until soft and jam-like. Let it cool completely. Whip the cream until stiff peaks form; gently fold into the cooled cranberry mixture. Chill.

2. Make the Sponge: Preheat oven to 180°C (350°F). Line a 30x20cm baking tray with parchment. Separate eggs. Whisk egg whites until foamy, then gradually add sugar until stiff peaks form. Beat egg yolks until pale, then fold into the whites. Sift flour and gently fold in, followed by milk and melted butter.

3. Bake: Pour the batter into the tray, smoothing the top. Bake for 12–15 minutes until golden and a toothpick comes out clean. Immediately invert onto a clean towel dusted with sugar. Peel off parchment, and while warm, roll the sponge tightly with the towel. Let cool completely.

4. Assemble: Unroll the cooled sponge. Spread the cranberry-cream filling evenly, leaving a 1cm border. Roll again tightly, wrap in plastic wrap, and chill for 1 hour. Dust with powdered sugar before slicing.

Serve this vibrant, tangy-sweet cake roll as a showstopper at gatherings—it’s as beautiful as it is delicious!