Its time to move on from Cinnamon rolls to Cranberry Rolls for a delicious breakfast. This gorgeous roll recipe is surprisingly easy to tackle. Its simple shape makes it easier for us to slice. This tasty Cranberry Roll can be served warm with butter for better taste.
1/3 cup all purpose flour
1/2 cup sugar
1 cup cranberries
1/2 cup water
1 egg yolk
3 tablespoon corn flour
1 teaspoon vanilla extract
1/4 cup sugar
1 cup whipped cream
In a pan, add cranberries, 1/2 cup sugar, and water. Cook until it reaches thick jam consistency and cranberries are soft. Take it off the flame and cool. Blend it to a pulse to make the sauce. Set aside.
Preheat the oven to 230 degree Celsius. Grease a 17×12″ baking pan, line it with parchment paper, and then grease the paper. Separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the separated yolks, add the additional 1 egg yolk, and the two remaining whole eggs.
Now, in a small bowl sift the flour and the corn-starch together. Set aside. Whisk the egg yolks using a hand blender on high speed for 5 minutes or until thick, pale yellow and puffy. Add the vanilla extract, half of the sifted flour mixture over the beaten egg yolk mixture and fold in gently with a spatula. Sift the remaining flour mixture into the batter and fold in.
Now, in a separate bowl whisk egg whites until foamy and soft peaks form. Sprinkle the remaining one tbsp. of sugar and beat until stiff peaks form. Gently fold egg whites into the mixture without beating the egg whites. Pour the batter into the prepared pan, spreading evenly with a spatula or spoon.
Bake for about 10 minutes or until golden brown and when lightly pressed, springs back. Remove the cake from the oven and invert the cake onto a clean dish bowl. Remove the parchment paper, and roll up the sponge with the towel. Let sponge cool down in the towel for 5-10 minutes.