Cranberry Roll Up Recipe

Ingredients of Cranberry Roll

  • Egg – 4
  • All-purpose flour – 1/3 cup
  • Sugar – ½ cup
  • Cranberries – 1 cup
  • Water – 1/2 cup
  • Egg yolk – 1
  • Corn flour – 3 Tbsp
  • Vanilla extract – 1 Tsp
  • Sugar – 1/4 cup
  • Whipped cream – 1 cup


  • Take a pan, add cranberries, 1/2 cup of sugar and water, cook it until they reach thick jam consistency and cranberries are soften
  • Turn off the flame and allow it to cool
  • Grind it to a pulse to make the sauce and keep aside
  • Preheat the oven to 230 degrees C
  • Grease the baking pan (17×12″), line it with parchment paper, and also grease the paper
  • Take two small bowls and separate two of the eggs, placing the yolks in one bowl and the whites in another bowl
  • Now add the additional 1 egg yolk to the separated yolks and the two remaining whole eggs
  • Now, in the small bowl sift the flour and the corn-starch together keep it aside
  • Whisk the egg yolks using a hand blender with high speed for 5-6 minutes or do it until thick, pale yellow and puffy
  • Now add the vanilla extract, half mixture of the sifted flour mixture over the beaten yolk mixture and fold in gently with a spatula
  • Also, sift the remaining flour mixture into the batter and fold in
  • In a separate bowl whisk the egg whites until they become foamy and soft peaks form
  • Sprinkle the remaining sugar and beat until stiff peaks form
  • Now gently fold the egg whites into the mixture without beating the egg whites
  • Finally, pour the batter into the prepared pan, spread the mixture evenly with a spatula
  • Then bake it for about 10-15 minutes or until it becomes golden brown and when lightly pressed, springs back
  • After baking the cake remove it from the oven and invert the cake onto a clean dish bowl
  • Remove parchment paper, and roll up the cake with the towel. Let cake cool down in the towel for 5-10 minutes
  • Serve it on a serving plate

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