Magical Angel Food Cake Roll With Strawberries and Cream Cheese Filling
Servings: 10 slices
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 tsp pure vanilla extract or essence
- 3/4 tsp cream of tartar
- 1 cup fine castor sugar
- 3/4 cup cake flour or pastry flour
- 1 tbsp powdered or confectioners sugar
For the strawberry cream cheese filling
- 16 oz full-fat cream cheese softened
- 3 cups powdered or confectioners sugar sifted
- 1/2 cup strawberry puree
- 2 tsp strawberry extract
- 1/2 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 (1/4) 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 1/2-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.
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