Tuesday, February 18, 2014

Tea Towels and Itchy Angels

Did you know that you can make Angel Food Cake from scratch?  No really you can!!  Then you can roll it up and add some strawberries, pretty much awesome.
Yes I know Angel Food can be made from something other than a box mix, I was just too scared to try.  And roll it up?  I have failed at that more than a few times.  Do you recall the jelly roll on the floor?  How about the chocolate roll in pieces?  This roll, picture perfect. 
When rolling this, be sure to use one of those fancy tea towels and not a terry cloth towel, very different fabrics. 

Strawberries and Cream Angel Food Cake Roll
For the Cake:
9 egg whites
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
¾ cup cake flour (or make your own http://joythebaker.com/2009/09/how-to-make-cake-flour/)
1 tablespoon powdered sugar

For the Filling:
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries
Powdered sugar, for dusting top of cake (optional)

Make it!
1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, line a 15×10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.
3. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, ¼ cup at a time.
4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
5. Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
6. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.
7. 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. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.

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