Strawberries and Cream Angel Food Cake Roll
User Reviews
4.7
Strawberries and Cream Angel Food Cake Roll
Description
The recipe begins with egg whites beaten with cream of tartar until soft peaks form, then sugar is gradually added until stiff, glossy peaks are reached. Cake flour is folded in carefully to preserve airiness. The batter is spread into a prepared pan and baked until the cake springs back when touched. The cake is then inverted onto a powdered sugar-dusted kitchen towel and rolled up while warm to set its shape.
The filling combines chilled heavy cream with powdered sugar and vanilla, whipped to soft peaks before folding in diced strawberries. Once cooled, the cake is unrolled, spread with the cream and strawberry mixture, and rolled back into a log. Optional powdered sugar dusted on top adds a finishing touch.
This dessert is best served chilled to keep the whipped cream filling firm and the cake moist. It offers a light texture and fresh berry flavor, suitable for special occasions or as a refreshing treat.
Ingredients
For the Cake:
- 9 egg white
- 1½ teaspoons vanilla extract
- ¾ teaspoon cream of tartar
- 1 cup granulated sugar 2 tablespoons
- ¾ cup cake flour
- 1 tablespoon powdered sugar
For the Filling:
- 2 cups heavy whipping cream chilled
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3 cups strawberry diced
- powdered sugar for dusting top of cake (optional)
Instructions
- Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
- Meanwhile, line a 15x10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.
- Add vanilla and cream of tartar 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, ¼ cup at a time.
- Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
- Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. 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.
- Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.
- Unroll cooled cake; spread filling to within ½-inch of edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 64mg | 3% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 41mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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