AuthorRita's Kitchen
RatingDifficultyIntermediate

A delicious dessert roll filled with fresh strawberries and a cream filling.

We are making this for Easter dinner, hopefully it is a keeper recipe.

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Yields10 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the cake:
 9 Egg whites
 1 ½ tsp Vanilla extract
 ¾ tsp Cream of tartar
 1 cup Granulated Sugar
 2 tbsp Granulated sugar
 ¾ cup Cake flour
 1 tbsp Powdered sugar
For the filling:
 2 cups Heavy whipping cream, chilled
 6 tbsp Powdered sugar
 1 tsp Vanilla extract
 3 cups Strawberries, diced
 Powdered sugar for dusting top of cake (optional)
1

Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.

2

Meanwhile, line a 15 x 10 inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees.

3

Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form.
Gradually beat in sugar (total of 2 cups and 2 tablespoons), 2 tablespoons at a time, on high until glossy peaks form and sugar is dissolved.

4

Fold in flour, 1/4 cup at a time.

5

Carefully spread batter into prepared pan.
Bake for 15-20 minutes or until cake springs bak when lightly touched.
Cool for 5 minutes.

6

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.

7

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.

8

Unroll cooled cake; spread filling to within 1/2 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.

CategoryCuisineCooking Method

Ingredients

For the cake:
 9 Egg whites
 1 ½ tsp Vanilla extract
 ¾ tsp Cream of tartar
 1 cup Granulated Sugar
 2 tbsp Granulated sugar
 ¾ cup Cake flour
 1 tbsp Powdered sugar
For the filling:
 2 cups Heavy whipping cream, chilled
 6 tbsp Powdered sugar
 1 tsp Vanilla extract
 3 cups Strawberries, diced
 Powdered sugar for dusting top of cake (optional)

Directions

1

Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.

2

Meanwhile, line a 15 x 10 inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees.

3

Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form.
Gradually beat in sugar (total of 2 cups and 2 tablespoons), 2 tablespoons at a time, on high until glossy peaks form and sugar is dissolved.

4

Fold in flour, 1/4 cup at a time.

5

Carefully spread batter into prepared pan.
Bake for 15-20 minutes or until cake springs bak when lightly touched.
Cool for 5 minutes.

6

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.

7

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.

8

Unroll cooled cake; spread filling to within 1/2 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.

Strawberries and Cream Angel Food Cake Roll