Strawberries and Cream Angel Food Cake Roll
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
Strawberries and Cream Angel Food Cake Roll - fresh homemade angel food cake with whipped cream and strawberries.
  • For the Cake:
  • 9 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1 cup + 2 tablespoons granulated sugar
  • 3/4 cup cake flour
  • 2 tablespoons powdered sugar
  • For the Filling:
  • 1 1/2 cups heavy whipping cream, chilled
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups sliced strawberries
  • Powdered sugar, for dusting top of cake (optional)
  1. Cut a piece of parchment paper to fit a 10 x 15 inch cake. Lightly spray the pan and then put the parchment down, lightly spray it again. Set aside. Preheat oven to 350 degrees F.
  2. Put your egg whites in a large mixing bowl with a whisk attachment. Add vanilla and cream of tartar. Whip until soft peaks start to form. Add sugar gradually 2 tablespoons at a time and whip on high until stiff, glossy peaks form. Fold in flour 1/4 cup at a time. I used a sifter just to keep the lumps out. Spread batter out in your prepared pan. Bake for 15 - 18 minutes or until cake springs back when lightly touched.
  3. While cake is baking get a clean towel and sift confectionery sugar over it. Turn the cake out on it after it cools for the 5 minutes. Carefully peel off the parchment paper. Starting on the longest side carefully roll the cake up in the towel. Let cool completely.
  4. Meanwhile, in a medium bowl, beat the cream speed until it begins to thicken. Add powdered sugar and vanilla; 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.
Recipe by Recipes Food and Cooking at