Ingredients

For the Roll

4 large eggs
100 grams (3.5 ounces) granulated sugar
100 grams (3.5 ounces) all-purpose flour
1 teaspoon baking powder
a pinch of salt
We recommend:
For granulated sugar:
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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For baking powder:
Prime Clabber Girl Double Acting Baking Powder, 8.1 Ounce
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For the Cranberry Raspberry Marmalade

150 grams (5.3 ounces) fresh cranberries
150 grams (5.3 ounces) fresh raspberries
100 grams (3.5 ounces) sugar
1 tablespoon lemon juice
30 ml (1 ounce) water
We recommend:
For fresh cranberries:
Prime Ocean Spray Craisins Dried Cranberries, Orange, 1.16 Ounce (Pack of 200)
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For fresh raspberries:
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For sugar:
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For lemon juice:
Prime Volcano Bursts Organic Italian Lemon Juice, 33.8 oz (6 Pack)
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For the Marshmallow Filling

2 large egg whites
200 grams (7 ounces) granulated sugar
1/2 cup (120 ml) water
1 package (7 grams) gelatin powder
We recommend:
For gelatin powder:
Knox Unflavored Gelatin (4 Envelopes)
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Instructions

Step 1

Prepare the Roll

Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit).

In a large bowl, beat together eggs and sugar until the mixture is light and fluffy.

Gently fold in the flour, baking powder, and a pinch of salt to create a smooth batter. Be careful not to overmix.

Spread the batter evenly onto a lined baking sheet and bake for approximately 12-15 minutes or until golden.

Step 2

Make the Marmalade

In a saucepan, combine cranberries, raspberries, sugar, lemon juice, and water.

Cook on medium heat, stirring frequently, until the fruits break down and the mixture thickens, about 10-15 minutes.

Once ready, remove from heat and let cool to room temperature.

Step 3

Prepare the Marshmallow Filling

In a medium saucepan, combine water and sugar; bring to a gentle boil.

Simultaneously, whisk the egg whites in another bowl until soft peaks form. Gradually pour in the hot sugar syrup while continuing to whisk.

Finally, sprinkle the gelatin over 2 tablespoons of water, let it bloom, then mix it into the marshmallow mixture until fully incorporated.

Step 4

Assemble the Roll

Once the cake base is cooled, carefully spread the marmalade over the surface.

Top with a layer of the marshmallow filling, leaving a small border around the edges.

Starting from one side, gently roll up the cake to form a log shape. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Enjoy your delightful and sweet cranberry raspberry roll!

Servings

When it’s time to serve this stunning roll, why not bring some flair to the table? Slice into generous portions and place them on a colorful serving platter. Drizzle with your favorite chocolate sauce for a touch of indulgence, or sprinkle some powdered sugar over the top for an elegant finish.

Pair this roll with a cup of warm tea or coffee for a delightful afternoon break. You can even enjoy it at a picnic! Imagine sinking your teeth into this soft, fruity treat while surrounded by nature—a perfect way to unwind! Don’t forget to add a small bowl of extra jam on the side for those who want a little more sweetness! 🥰🍰

Equipment

Mixing Bowl

A sturdy mixing bowl is essential for combining your ingredients. Look for one that is large enough to allow for mixing without any spills. Glass or stainless steel bowls are ideal for easy cleaning!

We recommend:
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Whisk

An essential tool for whipping up your marshmallow to airy perfection! Choose a balloon whisk for better aeration, and make sure to whisk vigorously for great results.

We recommend:
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Rolling Pin

Help shape your dough evenly by using a quality rolling pin. A non-stick surface is best to keep your dough from sticking while rolling.

We recommend:
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Baking Paper

Don’t forget to line your baking tray with parchment paper! It prevents sticking and ensures an easy lift when it comes time to serve your beautiful roll.

We recommend:
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Sharp Knife

A sharp knife is necessary for slicing your roll for serving. A serrated knife works wonders and gives you clean, even slices.

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Variations

If you’re looking to switch things up, we have exciting variations just for you! For a gluten-free option, simply replace regular flour with a gluten-free all-purpose blend, ensuring it includes xanthan gum for better texture. Your guests will never know the difference! 🌾🚫

For those following a vegan diet, you can easily substitute eggs in the marshmallow recipe for aquafaba (the liquid from chickpeas), which whips up beautifully and provides that light, fluffy texture we all love. Additionally, swap out any dairy products for almond or coconut milk to keep it welcoming for everyone! 🌿💚

Faq

  • Q: What if my marshmallow doesn't whip up properly?

    A: Ensure that your mixing bowl and whisk are completely clean and free from any grease. Also, use room temperature aquafaba or egg whites for the best results!

  • Q: Can I make the roll in advance?

    A: Yes! You can prepare the roll a day ahead, but avoid adding the marshmallow until just before you serve to maintain its fluffiness.

  • Q: What's the ideal way to store leftovers?

    A: Store any leftovers in an airtight container in the refrigerator for up to three days. It can also be frozen, but keep in mind that the texture may change slightly once thawed.

  • Q: How can I enhance the flavor of the jam?

    A: Consider adding a splash of lemon juice or a hint of cinnamon to your jam for a unique flavor profile!

  • Q: Can I use other fruit jams instead of cranberry-raspberry?

    A: Absolutely! Feel free to experiment with your favorite fruits—strawberry, blueberry, or mixed berry jams would be delicious too.

  • Q: What’s the best way to roll the dough for this recipe?

    A: Gently roll from one end to another, being careful not to stretch the dough too tightly. This will help keep the filling secure while allowing it to rise evenly!

Nutrition facts

Delicious Cranberry Raspberry Roll Recipe Guide
Recipe Yield:8 servings
Calories:Estimated calories per serving from 180 to 220.
Calories (Min - Max):180 - 220
Total Fat:5g
Saturated Fat:2g
Protein:2g
Total Carbohydrate:38g
Total Sugars:18g