Cake - Cream Roll/ Angel Food Cake with Strawberries (NOT IN COOKBOOK Recipe
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 This recipe for Cake - Cream Roll/ Angel Food Cake with Strawberries (NOT IN COOKBOOK is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 1 angel food cake mix OR
9 egg whites
1 1/2 teaspoons vanilla
3/4 teaspoon cream of tartar
1 cup + 2 tablespoons sugar
3/4 cup cake flour
1 tablespoon powdered sugar
Filling:
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla
3 cups strawberries, diced
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Directions: |
Directions:Line a 15X10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees. Mix cake mix as directed on box and spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Dust a dish towel with powdered sugar. Turn the cake out onto the kitchen towel. Peel off waxed paper. Gently roll up cake in the jelly-roll style, starting with the short side. Cool completely on a wire rack.
In a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla, increase speed to medium high and beat until soft peaks form. Gently fold in the strawberries. Store in refrigerator until ready to use.
Unroll cooled cake; spread filling to within 1/2-inch of edges. You will have some filling left over. Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar. Serve with any left over strawberries and cream filling.
Store in refrigerator. |
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