Berries, Cream and Cake, All in One

A few months ago, Andy put in a request for angel food cake. Since he doesn’t request things often, I do my best to accommodate him when he does ask for something specific. (Except for meatloaf. I’m still working through my issues with that dish.) So, I added angel food cake to my “must bake” list and began looking for an occasion worthy of such a dessert.

Lucky for me (and Andy… it’s his request, after all), April rolled around with its plethora of birthdays, and I was appointed to make the dessert for our “April birthday dinner.” Perfect timing! And, to make things even better, I stumbled upon this fun version of angel food cake. (Because we know that I’m incapable of leaving well enough alone…) I was a little nervous about this technique because I didn’t know if the angel food cake would be sturdy enough to handle the rolling, unrolling, filling and then re-rolling, but it worked great! No cracks in the cake, and it kept its shape in the fridge until party time.

It was a definite success. There were oohs. And aahs. And lots of mmms. And we demolished it. At the end of the night, I confiscated the one remaining piece and took a picture just so I’d have something to share with the blog world. (And then I stashed it in the fridge so I could enjoy it the next day. Cook’s privilege, right?) 🙂

The only downside? I strayed too far from tradition for Andy. Apparently, what he wanted was an angel food cake (in the traditional shape) with chocolate frosting. Berries and cream, tucked in a cute roll, was too much of a change for him. (Not that it stopped him from enjoying multiple slices…) So, his request for an angel food cake still stands. Looks like I need another occasion.


Strawberries and Cream Angel Food Cake Roll

For the cake:
9 egg whites
1 1/2 teaspoons vanilla
3/4 teaspoon cream of tartar
1 cup and 2 tablespoons sugar
3/4 cup cake flour
powdered sugar, for dusting

For the filling:
1 1/2 cups heavy whipping cream
1 teaspoon vanilla (I’ll be honest; I didn’t measure this here. It’s vanilla. Can there really be TOO much?) 
2 1/2 cups fresh strawberries, diced
4 1/2 tablespoons powdered sugar

Place the egg whites in the bowl of a stand mixer and let them sit at room temperature for 30 minutes. (Side note: be sure your mixing bowl is clean and dry before the egg whites go in.) 

Preheat your oven to 350 degrees and line a 11″ x 17″ jelly roll pan with waxed paper. Lightly spray the waxed paper with cooking oil. (Yes, waxed paper. All the rolled cake recipes I’ve seen call for it. I’d guess that you could use parchment paper if waxed paper weirds you out.) 

Once your egg whites have come to room temperature, add the cream of tartar and the vanilla to the mixing bowl. Beat on medium speed until soft peaks begin to form. Slowly beat in the sugar, two tablespoons at a time. As you add the sugar, increase the speed to high and continue to beat until stiff, glossy peaks form. Gently fold in the flour 1/4 cup at a time.

Spread the batter in the prepared pan. Bake until cake is golden brown and springs back when lightly touched, about 15-20 minutes. Remove from oven and allow to cool for five minutes.

Place a clean, dry, cotton towel on the counter and lightly dust with powdered sugar. Carefully flip the cake out of the pan and onto the towel. Peel the waxed paper off the cake and then roll the cake up inside of the towel, starting with the short end. Allow the rolled cake to cool completely on a wire rack.

When the cake has cooled, prepare the filling. Beat the whipping cream, vanilla and powdered sugar together in a mixing bowl until semi-stiff peaks form. Gently fold the diced strawberries into the whipped cream.

Carefully unroll the cooled cake and spread the strawberries and cream mixture all over the inside of the cake. When the inside is covered in filling, re-roll the cake (not the towel this time). Place the cake on a serving plate and dust with powdered sugar. Chill until ready to serve.*

*I made this on a Saturday afternoon and served it Saturday evening, and the cake held up well in the fridge for that amount of time. The ONE lonely piece that survived until Sunday was also in pretty good shape the next day. However, since it didn’t make it past noon on Sunday, I can’t verify how long you can keep in this in the fridge.  

From Brown Eyed Baker, who adapted it from Taste of Home

Click here for a printable version.


3 thoughts on “Berries, Cream and Cake, All in One

  1. Beth,
    I’ve done a pumpkin roll before, so I think I have the technique down. But stuffed with strawberries and cream? Yum!
    I’d like your opinion, please–I love strawberries, sour cream, and brown sugar. Literally could sit there picking up a strawberry, dunking it in sour cream, and then dunking that into brown sugar before stuffing my face. Bisquick has a recipe for a strawberry/sour cream brown sugar cake that comes close to cake perfection for me.

    How do you think a filling of sour cream and brown sugar and strawberries would be, instead of whipped cream? Perhaps a blend, so it’s not so heavy?

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