Strawberries and Cream Angel Food Cake Roll

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brown eyed baker

Total Time

30 mins

Prep Time

15 mins

Cook Time

15 mins

Rating

(17)

Ingredients

10 servings

9 egg whites
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
¾ cup cake flour
1 tablespoon powdered sugar
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries
Powdered sugar, for dusting top of cake (optional)

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Preparation

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Step 1

Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.

Step 2

Meanwhile, line a 15×10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.

Step 3

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.

Step 4

Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Step 5

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.

Step 6

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.

Step 7

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.