While it may have snowed here this weekend, when I made this cake a week+ ago everything felt lovely and like summer must be near. Whoops?! This cake gives you all the fluffy airiness of angel food cake, without the fear of it possibly collapsing. Add in some perfectly sweetened whipped cream and berries, and this would be the perfect treat for a summer back yard party!

Ingredients:

Cake:

• 9 egg whites (I just bought a carton of egg whites – it worked fine!)
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon cream of tartar
• 1 cup + 2 tablespoons granulated sugar
• 3/4 cup cake flour

Filling:

• 2 cups heavy whipping cream
• 6 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 3 cups diced strawberries

• additional powdered sugar, for dusting

In case you have forgotten, or never knew: Egg whites will beat up faster at room temperature, while whipping cream beats up better when well chilled, so set your egg whites out about half an hour before you get started, and keep the cream in the fridge right up until you need it.

Line a 15″ X 10″ baking pan with parchment paper. Grease lightly, then set aside. Preheat oven to 350 degrees.

Combine the room temperature egg whites, vanilla, and cream of tartar in a large bowl. Beat until soft peaks form, then increase speed to high and continue to beat while adding sugar 2 tablespoons at a time, continuing to beat until the sugar is dissolved and stiff peaks form.

Gently fold the cake flour in 1/4 cup at a time.

Gently spread the batter into the prepared pan, then bake 15-20 minutes until the cake springs back when gently pressed. Cool in the pan for 5 minutes.

Sprinkle powdered sugar over a clean kitchen towel, then turn the cake out onto the towel. Peel the parchment off the back of the cake.

Gently roll up the cake and towel, starting from one narrow end and rolling towards the other. Transfer the roll to a wire rack and allow to cool completely.

In another large bowl, beat the cream on medium until it begins to thicken. Add the powdered sugar and vanilla and beat on medium-high speed until soft peaks form.

Fold in the strawberries and refrigerate until the cake has completely cooled.

When the cake has cooled, gently unroll it.

This is why you roll it in the first place – so it cools being used to being rolls, and you don’t break it rolling a cake that cooled flat.

Spread the whipped cream filling to within 1/2″ of the edges, then roll back up.

Place seam-side-down on a serving plate and sprinkle with powdered sugar.

Serve slices with leftover whipped cream filling. Store any leftovers in the fridge.

Strawberries and Cream Angel Food Roll Cake

From Brown Eyed Baker.

Cake:

• 9 egg whites, room temperature
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon cream of tartar
• 1 cup + 2 tablespoons granulated sugar
• 3/4 cup cake flour

Filling:

• 2 cups heavy whipping cream
• 6 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 3 cups diced strawberries

• additional powdered sugar, for dusting

Line a 15″ X 10″ baking pan with parchment paper. Grease lightly, then set aside. Preheat oven to 350 degrees.

Combine the egg whites, vanilla, and cream of tartar in a large bowl. Beat until soft peaks form, then increase speed to high and continue to beat while adding sugar 2 tablespoons at a time, continuing to beat until the sugar is dissolved and stiff peaks form. Gently fold the cake flour in 1/4 cup at a time.

Gently spread the batter into the prepared pan, then bake 15-20 minutes until the cake springs back when gently pressed. Cool in the pan for 5 minutes.

Sprinkle powdered sugar over a clean kitchen towel, then turn the cake out onto the towel. Peel the parchment off the back of the cake. Gently roll up the cake and towel, starting from one narrow end and rolling towards the other. Transfer the roll to a wire rack and allow to cool completely.

In another large bowl, beat the cream on medium until it begins to thicken. Add the powdered sugar and vanilla and beat on medium-high speed until soft peaks form. Fold in the strawberries and refrigerate until the cake has completely cooled.

When the cake has cooled, gently unroll it. Spread the whipped cream filling to within 1/2″ of the edges, then roll back up. Place seam-side-down on a serving plate and sprinkle with powdered sugar. Serve slices with leftover whipped cream filling. Store any leftovers in the fridge.