12.03.2013

Strawberries and Cream Angel Food Cake Roll


A strawberry dessert in winter? Yes, well, I can explain. I was in a bit of a pickle over the weekend and that pickle was called thirty egg whites. Just an absurd amount of egg whites for anyone to ever have in their refrigerator at one time, but I did, and I needed to do something with them quick.


I asked you guys on Facebook for recipe suggestions and most of you said macarons. Ha! Easy for y'all to say, but if I ever dare to attempt those, it won't be with leftover egg whites. It will be with freshly prepared ingredients and my best game face on.

So yeah, since macarons weren't happening, I did my own research and discovered that angel food cake could kill 12 egg whites with one stone, and I immediately got super excited. Until I realized I don't own an angel food cake pan, so then I was back to Google again.


And then, in my last moments of despair, I found this glorious strawberries and cream angel food cake roll on Michelle's site. It was the answer to all my prayers. Granted, it used up only 9 egg whites, I was still grateful. And I loved the idea of bringing back the berries! Who wouldn't love a strawberries and cream combination in this weather? It never gets old :)


I have a bit of experience with cake rolls so assembling the cake roll was easy peasy, eating devouring it was even easier. My mom's exact words were "I wish we had discovered this sooner, we're always wondering what to do with our egg whites". Well, there you have it folks. Straight from the mamadukes herself. Needless to say, we know what we'll be using any future egg whites for. But first, we have to finish off the 21 we still have left! Happy cake roll making!
 

Strawberries and Cream Angel Food Cake Roll

Yield: 10-12 servings
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Ingredients:

9 egg whites, room temperature
pinch of vanilla powder (or 1 teaspoon vanilla extract)
3/4 teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
3/4 cup cake flour

powdered sugar, for sprinkling

For the strawberries and cream filling:
2 cups heavy cream, cold
6 tablespoons powdered (confectioners) sugar, sifted
pinch of vanilla powder (or 1 teaspoon vanilla extract)
2 cups diced strawberries

Directions:

Preheat oven to 350 degrees F. Spray a 10x15 inch jelly roll pan with non-stick cooking spray, line with parchment paper, then spray again. On a flat surface, lay down a clean kitchen towel and sprinkle with powdered sugar. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, or using an electric hand mixer, beat together egg whites, vanilla, and cream of tartar on medium speed until soft peaks form. Increase speed to high and gradually add sugar, beating until all of the sugar is incorporated and stiff, glossy peaks form.

Remove bowl from the stand mixer and using a spoon, fold in the flour very slowly, 1/4 cup at a time. 

Spoon the batter into prepared pan and evenly spread it out. Bake for 15-20 minutes or until golden brown and springs back when lightly touched. Cool in pan for 5 minutes.

Swiftly but carefully invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the parchment paper and discard. Then, starting at the short end, roll up the cake and the towel together. Set aside on a wire rack to cool completely. 

In the meantime, prepare the strawberries and cream filling. In the bowl of a stand mixer fitted with a whisk attachment, or using an electric hand mixer, beat heavy cream on medium speed until it starts to thicken. Add powdered sugar and vanilla and beat on medium-high speed until soft peaks form. Remove bowl from the stand mixer and fold in strawberries. Store the filling in the refrigerator until ready to use.

Once cake roll is completely cooled, carefully unroll. Evenly spread strawberries and cream filling over the surface of the roll (You'll only end up using about half of the filling). Then, slowly roll the cake up again and place seam-side down on a serving plate. Sprinkle with additional powdered sugar.

Serve immediately or cover in plastic wrap and store in refrigerator until ready to eat. 

Slightly adapted from Brown Eyed Baker
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