TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT) + VIDEO
This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries ? Includes step by step recipe video.
Provided by Ashley Fehr
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
- Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
- Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
- Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
- Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
Nutrition Facts : Calories 342 kcal, Carbohydrate 51 g, Protein 5 g, Fat 14 g, Sugar 37 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 411 mg, Fiber 2 g, ServingSize 1 serving
ANGEL FOOD CAKE ROLL
There's always room for dessert-especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. -Joan Colbert, Sigourney, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.
Nutrition Facts : Calories 243 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON ANGEL CAKE ROLL
"Every time I make this sunny cake roll, people comment on its fresh flavor and festive look," observes Diana Hardwick of Holdenville, Oklahoma. "It goes over big at church dinners."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside. , Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown. , Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners' sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and zest. Fold in whipped topping and food coloring if desired. , Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers.,
Nutrition Facts : Calories 237 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 335mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
MOIST LEMON ANGEL CAKE ROLL
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. 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. , In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 243 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 57mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 0 fiber), Protein 5g protein.
CRANBERRY ANGEL FOOD CAKE ROLL
An angel food cake roll with cranberry filling. Serve with whipped cream, if desired.
Provided by paigekowolewski
Categories Cake Roll Recipes
Time 3h50m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a 10x15-inch baking pan with nonstick spray. Line the bottom of the pan with waxed paper, then spray the paper.
- Sift cake flour, 1/2 cup superfine sugar, and salt into a bowl. Sift the mixture two more times.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add vanilla and cream of tartar, continuing to beat until soft peaks form. Gradually beat in remaining 1/2 cup plus 2 tablespoons superfine sugar. Gradually sift flour mixture over egg white mixture, folding it in until just combined. Spread batter evenly in the prepared pan.
- Bake in the preheated oven until top of cake is lightly browned and springs back when lightly pressed, about 20 minutes.
- Remove cake and set on a wire rack. Loosen sides with a spatula, then generously sift confectioners' sugar over top. Cover cake with a clean kitchen towel and invert onto a second wire rack. Remove the pan and peel off the waxed paper. Starting at the short end, roll up the cake and towel together. Place, seam-side down, on a rack and let cool completely, about 1 hour.
- Simmer cranberries, sugar, and water in a pan over medium-low heat for 5 minutes. Strain well and return to the pan.
- Whisk in cornstarch; simmer until thick, about 2 minutes. Cover and chill until cake has fully cooled.
- Very gently unroll the cooled cake. Carefully spread cranberry filling over top, leaving a 1/2 border with no filling. Gently re-roll the cake and place, seam-side down, on a serving platter. Refrigerate for up to 2 hours before serving.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 58.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 4.2 g, Sodium 108.9 mg, Sugar 46.7 g
CREAMY CHOCOLATE-ANGEL FOOD CAKE ROLL
With its creamy chocolate filling and chocolatey frosting made with whipped topping, this Creamy Chocolate-Angel Food Cake Roll is an impressive dessert,
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Spray 15x10x1-inch pan with cooking spray. Line pan with wax paper; spray with cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. Prepare cake batter as directed on package; pour into prepared pan.
- Bake 15 min. or until top of cake springs back when touched with finger. Immediately invert cake onto towel; remove pan. Carefully pull off and discard wax paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
- Unroll cake; remove towel. Melt 2 oz. chocolate as directed on package. Mix Neufchatel and remaining sugar in large bowl with whisk until blended. Gradually stir in melted chocolate. Stir in 1 cup COOL WHIP; spread onto cake. Reroll cake; place, seam side down, on plate.
- Spoon remaining COOL WHIP into microwaveable bowl. Add remaining chocolate. Microwave on HIGH 2 min.; stir until blended. Cool 15 min.
- Frost cake with COOL WHIP mixture.
- Refrigerate 30 min.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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