Last Updated on June 6, 2022
This easy angel food cake roll with strawberries uses a lusciously rich and velvety cream cheese filling and freshly slices strawberries.
We have gone full out with this incredible recipe, and trust us, it's easier than you may think! And, you can also look for some topping inspiration that goes great with the flavor and texture of angel food cake.
What Are Angel Food Cake Rolls?
Cake rolls are also commonly called a Swiss roll, Swiss log, cream roll, or roulade. It is a very unique type of cake made with a sheet of sponge cake. The layer is lathered with a filling and then tightly rolled to form a log.
Traditionally, sponge cake is used to make cake rolls, however, for today's roll cake, we will be using an angel food cake recipe. We have also used an incredibly delicious and moist strawberry filling that is out of this world!
Sponge cake vs. angel food cake
Now, angel food cake is technically a type of sponge cake. The difference between them comes in when preparing the eggs.
Sponge cake uses both the egg whites and the egg yolks in the recipe. This enriches the cake and gives it a more golden color.
For angel food cake, on the other hand, only egg whites are used. The egg whites are beaten until they reach soft peaks, and then get gently folded into the batter. This creates a very airy, light, and fluffy cake with a very pale (angel-like) color.
What You Will Need To Make This Angel Food Cake Roll With Strawberries
Ingredients for the angel food roll cake
- 9 egg whites, room temperature
- 2 teaspoons pure vanilla extract or essence
- ¾ teaspoon cream of tartar
- 1 cup fine castor sugar
- ¾ cup cake flour or pastry flour
- 1 tablespoon powdered or confectioners sugar
Ingredients for the strawberry cream cheese filling
- 16 ounces full-fat cream cheese, softened
- 3 cups powdered or confectioners sugar sifted
- ½ cup strawberry puree
- 2 teaspoons strawberry extract
- ½ cup heavy whipping cream
- Fresh strawberries, for garnish
Equipment
- 15 x 10-inch baking pan
- Non-stick baking paper and baking spray
- Large mixing bowl
- Electric mixer (hand or stand)
- Clean kitchen towel
- Medium mixing bowl
Step By Step To Make This Angel Food Cake With Berries
Step 1: preheat the oven and prepare the baking sheet
Preheat the oven to 350°F (180°C). Do not use the convection oven setting as the circulating air can cause the angel food cake batter to deflate. Then, like a 15 x 10-inch (38-25 cm) baking pan with non-stick baking paper. For extra insurance, spray the baking paper with non-stick baking spray too.
Step 2: make the angel food cake batter
To start, combine the egg whites, vanilla extract or essence, and cream of tartar inside a clean large mixing bowl. Then, using an electric mixer, beat the egg whites at a medium speed until they have reached the soft peak stage.
Then, incorporate fine sugar at a high speed working with only 2 tablespoons at a time. Beat the egg whites well after every addition. The sugar granules should be almost dissolved before you add more sugar. This will help form stiff glossy peaks. Once all of the sugar has been added, beat until it is completely dissolved.
Next, gently fold in the flour working with a quarter (¼) cup at a time.
Step 3: bake the angel food cake
Gently spread the angel food cake batter into the lined baking pan and bake it for 15-20 minutes. Work as gently as you possibly can to avoid deflating the cake batter. Do not bang the cake against the table to remove air - you want to airy sponge texture.
Step 4: shape the warm baked cake
Once the cake has been fully baked, remove it from the oven and allow it to cool inside of the pan for only 5 minutes. Working with a warm cake will help you shape it.
Dust a clean kitchen towel with powdered sugar. Turn your angel food cake onto the towel and carefully remove the baking paper. Now, use the towel to help you roll the sheet into a log, starting on the shorter side (10-inch) side. You can then leave the angel food roll cake until it has fully cooled.
Step 5: make the strawberry cream cheese filling
In a large bowl, beat the cream cheese until it becomes light and fluffy. Then, add the powdered sugar, the strawberry puree, and the strawberry extract. Whisk until you have a uniform mixture.
Slowly add the heavy whipping cream while beating to create a fluffy filling.
Step 6: assemble your angel food cake roll with strawberries
Gently unroll the cooled cake. Spread your strawberry filling on the layer of cake, leaving about ½-inch around the edges. Place a single layer of thinly sliced fresh strawberries on top of the filling. Roll the cake back into a log, ensuring that the seam is placed down on the serving plate.
Finally, add some more filling on top of the log and garnish it with freshly cut strawberries.
Tips And Tricks
- This recipe sounds a lot harder than it actually is, but, if you want to save yourself more time or if you're in a pinch, you can always use an angel food cake mix or an angel food cake Swiss roll mix. We wouldn't recommend using another strawberry filling as ours is possibly the best you'll ever come across!
- Your cream cheese frosting for the angel food cake roll with strawberries should have a relatively thick consistency, but not like that of a buttercream frosting. It should be luscious and creamy but still, hold its shape.
- You can adjust the consistency of the frosting by adding more powdered sugar to stiffen it or adding more heavy cream to thin it.
- You can also make this angel food cake with berries using your favorite. Simply replace the strawberry puree and fresh strawberries with another of your choice.
- To store your angel food cake rolls, make sure to place the roll inside an airtight container or covered cake stand. You can keep it at room temperature for a day or two, but because you have a cream-cheese frosting, we would recommend storing it inside the fridge to extend its shelf life.
Servings And Preparation Time
| Preparation Time | Baking Time | Servings |
| 30 minutes | 20 minutes | 8-10 slices |
Angel Food Cake Rolls; Final Words
We simply cannot get enough of this refreshing and beautiful angel food roll cake. It is easy to make, and despite taking a bit of time and effort, will blow your guests away!
You can share this recipe with your fellow bakers and let us know in the comments below what you think of it!
Read more about 1 Hour Easy Luscious Betty Crocker Devil’s Food Cake Recipe
Magical Angel Food Cake Roll With Strawberries and Cream Cheese Filling
Equipment
- 15 x 10-inch baking pan
- Non-stick baking paper and baking spray
- Large mixing bowl
- Electric mixer (hand or stand)
- Clean kitchen towel
Ingredients
For the angel food roll cake
- 9 egg whites room temperature
- 2 teaspoon pure vanilla extract or essence
- ¾ teaspoon cream of tartar
- 1 cup fine castor sugar
- ¾ cup cake flour or pastry flour
- 1 tablespoon powdered or confectioners sugar
For the strawberry cream cheese filling
- 16 oz full-fat cream cheese softened
- 3 cups powdered or confectioners sugar sifted
- ½ cup strawberry puree
- 2 teaspoon strawberry extract
- ½ cup heavy whipping cream
- Fresh strawberries, for garnish
Instructions
- Preheat the oven to 350°F (180°C). Do not use the convection oven setting as the circulating air can cause the angel food cake batter to deflate. Then, like a 15 x 10-inch (38-25 cm) baking pan with non-stick baking paper. For extra insurance, spray the baking paper with non-stick baking spray too.
- To start, combine the egg whites, vanilla extract or essence, and cream of tartar inside a clean large mixing bowl. Then, using an electric mixer, beat the egg whites at a medium speed until they have reached the soft peak stage. Then, incorporate fine sugar at a high speed working with only 2 tablespoons at a time. Beat the egg whites well after every addition. The sugar granules should be almost dissolved before you add more sugar. This will help form stiff glossy peaks. Once all of the sugar has been added, beat until it is completely dissolved. Next, gently fold in the flour working with a quarter (¼) cup at a time.
- Gently spread the angel food cake batter into the lined baking pan and bake it for 15-20 minutes. Work as gently as you possibly can to avoid deflating the cake batter. Do not bang the cake against the table to remove air - you want to airy sponge texture.
- Once the cake has been fully baked, remove it from the oven and allow it to cool inside of the pan for only 5 minutes. Working with a warm cake will help you shape it. Dust a clean kitchen towel with powdered sugar. Turn your angel food cake onto the towel and carefully remove the baking paper. Now, use the towel to help you roll the sheet into a log, starting on the shorter side (10-inch) side. You can then leave the angel food roll cake until it has fully cooled.
- In a large bowl, beat the cream cheese until it becomes light and fluffy. Then, add the powdered sugar, the strawberry puree, and the strawberry extract. Whisk until you have a uniform mixture. Slowly add the heavy whipping cream while beating to create a fluffy filling.
- Gently unroll the cooled cake. Spread your strawberry filling on the layer of cake, leaving about ½-inch around the edges. Place a single layer of thinly sliced fresh strawberries on top of the filling. Roll the cake back into a log, ensuring that the seam is placed down on the serving plate. Finally, add some more filling on top of the log and garnish it with freshly cut strawberries.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
