Strawberries and Cream Angel Food Cake Roll

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Strawberries and Cream Angel Food Cake Roll

Ingredients:

For the Cake:

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


For the Filling:

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)


Directions:

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


2. 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.


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.


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


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.


4. 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.


5. 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.


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(Recipe for the cake adapted from Taste of Home Recipes)


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