Angel Food Cake Roll with Strawberries & Cream

Seriously, is there anything quite like the sumptuous combination of fresh strawberries and cream?  Whether you’re enjoying strawberry shortcake or vanilla ice cream with a strawberry compote or cheesecake with strawberry topping, it’s an incredibly delicious must-have summer indulgence. 

Angel food cake is a 19^th century invention, then followed by Devil’s Food Cake in the 20^th.  I’m not sure why it’s called Angel Food. Perhaps because the beautiful batter resembles the gorgeousness of soft billowy clouds?

Since summer is upon us and strawberries are in great supply, I thought it would be fun to make an angel food cake rolled up and filled with sweetened strawberries and vanilla-scented whipped cream.  The cake is a thin layer that stays moist, light and airy.  It’s filled with a simple cream and a layer of sliced fresh strawberries sweetened with a just a bit of sugar.  So there’s cake, luscious cream and tart fruit combined in every lovely bite.  Without a doubt, this is one of the quintessential American desserts of the season.

If you happen to have a stash of egg whites from making a big batch of ice cream or custard, this cake would be a perfect way to employ them.  And although I think strawberries are perfect, the cake is amenable to a variety of other fillings and flavorings that would be terrific: any sort of berry, peaches or nectarines with rum flavored cream, lemon curd and whipped cream, apricot honey compote folded into whipped cream……you get the picture.

Here’s to the long lazy days of summer filled with delicious fresh fruit!

Bench notes:

- Cake flour with its lower gluten content makes a softer cake and lessens the possibility of cracking as the cake gets rolled.

- Since the egg whites provide the leavening, they need to be at room temperature to achieve their fullest volume.  Place the egg whites in your mixer bowl and set them out for at least an hour before you begin.

- For the best loft, beat the egg whites slowly on medium speed until foamy.  Than add the cream of tartar and continue on medium high until opaque.  Next, slowly add the granulated sugar just a couple of tablespoons at a time.  Beat just until the egg whites fall in a soft, droopy peak that holds its shape – not stiff peaks but not too soft.

- I don’t bother with rolling the warm cake in a towel but go ahead and do that if you feel more comfortable with that method.  I simple lay a towel over the cake when it comes out of the oven to retain some moisture, lifting the towel at the center to tent it a bit so it doesn’t get too soggy.  I let it cool for about 25 – 30 minutes and then remove it from the pan.

- Toss the strawberries with sugar just before you’re ready to assemble the dessert.  You’re just trying to sweeten not macerate them.

- If you have a good quality kirsch, try that instead of vanilla in the whipped cream.

- Sweetened crème fraiche would make a great substitution for the whipped cream.

Angel Food Cake Roll with Strawberries & Cream

Serves 10 – 12

3/4 cup (3 oz) cake flour

3/4 cup (3 oz) powdered sugar

1/8 teaspoon salt

9 egg whites (9 oz) @ room temperature

3/4 cup (5 1/4 oz) granulated sugar

1 teaspoon cream of tartar

1 1/4 teaspoon vanilla

zest of 1 small lemon

1 1/4 cups (10 oz) heavy cream, chilled

1 1/2 tablespoons (20 g) sugar

1 teaspoon vanilla

                                   

1 lb fresh strawberries

1 – 2 tablespoons sugar, to taste

powdered sugar, for dusting

Preheat oven to 350 degrees.  Lightly grease an 18” x 13” baking sheet and line with parchment paper.  Grease the parchment very lightly.

Sift the cake flour, powdered sugar and salt and set aside.

Beat the egg whites on medium speed until foamy.  Add the cream of tartar and beat until opaque.  Turn up the speed to medium high and gradually add sugar just a couple of tablespoons at a time.  Beat until soft peaks form that droop but hold their shape when lifted.  Add vanilla and lemon zest during the last minute of beating.

Fold in the flour mixture, one-third at a time, just until there are no streaks of flour.  Spread the batter in the prepared pan.  Bake until the cake is browned and springs back when lightly touched, 14 - 15 minutes.  Place the pan on a wire rack to cool.  Run a knife around the edges to loosen.  Tent a towel or foil over the cake so it retains some moisture. Cool for about 25 – 30 minutes.

Whip the cream with the sugar and vanilla just until soft peaks form. Chill.

To assemble, dust the top of the cake with a good coating of powdered sugar.  Place a piece of parchment or a towel on top and invert the cake.  Gently peel off the parchment from the bottom of the cake.

Slice the strawberries and sprinkle with 1 – 2 tablespoons of sugar, to taste.

Spread the whipped cream over the surface of the cake to within 1/2” of all sides.  Layer the sliced strawberries evenly on top of the cream.

Starting at the long end, gently roll up the cake using the parchment to assist. Trim the edges and place seam side down on a serving plate.  Dust with more powdered sugar, if needed.  Chill until ready to serve.