Ingredients
9 large egg whites1-1/2 teaspoons vanilla extract3/4 teaspoon cream of tartar1/4 teaspoon salt1 cup plus 2 tablespoons sugar3/4 cup cake flour Confectioners’ sugarFILLING:2-1/3 cups fresh or frozen cranberries1 cup sugar6 tablespoons water, divided1/3 cup chopped candied orange peel, optional1 tablespoon orange liqueur, optional1 teaspoon grated orange zest, optional2 tablespoons cornstarch
Preparation
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.
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.
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.
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.
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, candied orange peel and sugared cranberries. Refrigerate leftovers.
