Cranberry Sponge Roll

Preparation info

  • 10 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 eggs, separated
  • 1 cup sugar
  • 3 tablespoons orange juice
  • ½ teaspoon grated lemon rind
  • 1 cup sifted cake flour
  • ¼ teaspoon salt
  • teaspoons baking powder
  • Cranberry Topping
  • Confectioners’ sugar


    1. Preheat oven to moderate (350°F.). Lightly grease a jelly-roll pan (15 × 10 inches) and line with wax paper. Grease paper.

    2. Beat egg yolks until thick and lemon-colored. Gradually beat in three-quarters cup sugar. Add orange juice and lemon rind.

    3. Beat egg whites until they stand in peaks. Gradually beat in remaining sugar. Fold in egg-yolk mixture.

    4. Sift the flour with salt and baking powder. Fold into egg mixture and pour into prepared pan. Bake for fifteen minutes.

    5. Turn out at once onto a towel sprinkled with confectioners’ sugar. Quickly remove paper and roll cake in the towel. Let stand until cold.

    6. Unroll cake and spread with the topping. Roll up and sprinkle with confectioners’ sugar.