Strawberry Angel Food Cake Roll

STRAWBERRIES AND CREAM ANGEL FOOD CAKE ROLL

Steps:

• Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• Meanwhile, line a 15x10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.
• 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.
• Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
• 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.
• 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.
• 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.

STRAWBERRY LEMON ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350 degrees F and line a 10x15x1" rimmed baking sheet with parchment paper (a little cooking spray on the pan helps the parchment to stay put!)
• In a large bowl, whisk together the cake mix and required amount of water as directed on the box.
• Pour into prepared pan and bake for 20-23 minutes, until light golden brown on top.
• Dust a clean, lint-free kitchen towel with powdered sugar and turn the warm cake out onto the towel. Peel off the parchment.
• Roll the cake up with the towel, starting at the short end. Let cool completely (if leaving it more than a few hours, be sure to wrap completely in a towel or place in an airtight container or bag).
• While your cake is cooling, make your lemon curd. In a large saucepan, whisk together sugar, eggs, lemon juice and lemon zest.
• Cook over medium heat, whisking constantly, until thickened (it will coat the back of a spoon). Stir in butter.
• Strain through a fine mesh sieve to remove any lumps. Press a piece of wax paper or plastic wrap onto the surface of the lemon curd in the bowl and refrigerate until chilled, at least a few hours.
• Just before assembling, make your whipped cream. In a large bowl, beat your room temperature cream cheese with an electric mixer until smooth.
• Add powdered sugar and beat again until combined. Add cream and beat on low until incorporated, then on high until thickened and fluffy (see video for desired texture).
• Carefully unroll the cooled cake. Spread with lemon curd, leaving a few inches at the far end of the cake (it will squish down as you roll it).
• Cover with chopped strawberries (save some for the top!) and carefully roll back up.
• Place on a serving plate and cover with cream cheese whipped cream, then decorate with strawberries and lemon slices if desired.

HEAVENLY STRAWBERRY JELLY ROLL

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pan. Spread batter to cover bottom of pan. (Pan will be full.) Bake 20 to 22 min. or until top is golden brown and cake springs back when touched lightly in center. Cool in pan 30 min.
• Sift sugar over clean kitchen towel. Invert cake immediately onto towel; remove pan. Carefully peel off parchment. Starting at one long side, roll up cake and towel together. Cool completely. Reserve 1 cup berries; coarsely chop remaining berries.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min. Stir in 1 cup COOL WHIP and chopped berries. Unroll cake; remove towel. Spread berry mixture over cake, leaving 1-inch border around all sides. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap just before serving; place, seam-side down, on platter. Frost with remaining COOL WHIP. Top with reserved berries.

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
• In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
• In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
• Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
• Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
• Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
• Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
• To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.

STRAWBERRY JELLY ROLL

Steps:

• Mix cake according to package directions. Spread batter into a greased and waxed paper-lined 15x10x1-in. baking pan. Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert onto a kitchen towel dusted with 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., Combine strawberries and sugar; set aside. To serve, drain strawberries. Unroll cake; spread with half of the topping. Cover with the berries. Roll up again. Place on a serving plate, seam side down. Spread with remaining topping. Refrigerate for 30 minutes before serving.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

LOW-FAT STRAWBERRY ANGEL FOOD CAKE ROLL

Steps:

• Line a 15x10x1" baking pan with waxed paper.
• Prepare cake according to pkg. directions.
• Pour batter into prepared pan.
• Bake at 350º for 15-20 minutes or until cake springs back when lightly touched.
• Cool for 5 minutes.
• Turn cake onto a lint-free kitchen towel dusted with powdered sugar.
• Gently peel off waxed paper.
• Roll up jelly-roll style in the towel, starting with a short end.
• Cool on a wire rack.
• In a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping.
• Unroll cake, spread filling evenly over cake to within 1/2" of edges.
• Roll up.
• Wrap and freeze.
• *Remove 30 minutes before slicing.
• Plate with additional whipped topping and sliced fresh strawberries.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

STRAWBERRY ANGEL MOLD

Steps:

• Break angel cake into small pieces.
• Dissolve jello in 1 1/4 cups boiling water.
• Add strawberries and juices.
• Stir, and allow to cool.
• Fold in whipped cream.
• Pour over angel cake pieces and stir to combine.
• Pour into 2-piece angel food pan (or bundt pan).
• Refrigerate till firm.
• Remove sides of pan, put onto serving platter and cut as you would a cake.
• Serve with dollops of whipped cream and strawberries.