STRAWBERRY LEMON ANGEL FOOD CAKE ROLL
This Strawberry Lemon Angel Food Cake Roll is an easy dessert made with angel food cake mix, fresh lemon curd, and loads of fresh strawberries! The perfect summer dessert!
Provided by Ashley Fehr
Categories Dessert
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 451 kcal, Carbohydrate 71 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 116 mg, Sodium 465 mg, Fiber 1 g, Sugar 56 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.
STRAWBERRIES AND CREAM ANGEL FOOD CAKE ROLL
A delicious dessert roll filled with fresh strawberries
Provided by Michelle
Categories Dessert
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 328 kcal, Carbohydrate 37 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 65 mg, Sodium 64 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
HEAVENLY STRAWBERRY JELLY ROLL
Make this Heavenly Strawberry Jelly Roll for a sweet treat at your next gathering. This jelly roll will also double as a centerpiece for a special occasion.
Provided by My Food and Family
Categories Home
Time 2h42m
Yield 16 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5613 g, Sugar 0 g, Protein 2 g
LOW-FAT STRAWBERRY ANGEL FOOD CAKE ROLL
A slice of heaven!! No one will know it's low in fat and calories!! Looks pretty sliced, too! Plan ahead, needs to freeze!
Provided by Wildflour
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261.6, Fat 2.7, SaturatedFat 2.1, Cholesterol 0.4, Sodium 290.7, Carbohydrate 54.8, Fiber 0.2, Sugar 31.5, Protein 5.6
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
STRAWBERRY ANGEL FOOD CAKE
Make and share this Strawberry Angel Food Cake recipe from Food.com.
Provided by clucas
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Add cubed angel food cake in above mixture.
- Put mixture in a 9x12-inch pan.
- Cover in fresh strawberries.
- Refrigerate.
Nutrition Facts : Calories 474.2, Fat 16.8, SaturatedFat 12.4, Cholesterol 24.9, Sodium 195.3, Carbohydrate 74.9, Fiber 0.8, Sugar 62.2, Protein 7.4
STRAWBERRY ANGEL MOLD
This is strawberry-shortcake-mixed-together! Quite delicious, especially on a warm summer evening. It can also be made in a Bundt pan (very lightly sprayed with Pam) served with frozen strawberries (thawed) and cream.
Provided by dojemi
Categories Gelatin
Time 30m
Yield 1 cake
Number Of Ingredients 5
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.
STRAWBERRY ANGEL FOOD DREAM CAKE
This cake is a dream because it looks pretty, tastes delicious and goes together so quickly it's like a dream!
Provided by Carrie Ann
Categories Dessert
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Drain strawberries, reserving 1/3 cup of syrup.
- Split cake horizontally into two layers.
- Place bottom layer on serving plate and spoon strawberries over it.
- Spread with 3 1/4 cups of whipped topping.
- Replace top layer and drizzle with reserved syrup, allowing it to run down outer side of cake.
- Garnish with remaining whipped topping and fresh strawberries.
Nutrition Facts : Calories 218.2, Fat 7.4, SaturatedFat 6.2, Sodium 153.2, Carbohydrate 38, Fiber 1.1, Sugar 28.9, Protein 2.4
STRAWBERRY ANGEL CAKE
A gorgeous and delicious angel food layer cake. You can make the angel food cake ahead of time, or buy a pre-made angel food cake. I clipped this from a magazine a long time ago. This is great in the summer time when you don't want to heat the oven.
Provided by PanNan
Categories Dessert
Time 40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
- Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
- Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.
Nutrition Facts : Calories 248.8, Fat 11, SaturatedFat 6.3, Cholesterol 36.3, Sodium 243, Carbohydrate 35.2, Fiber 0.9, Sugar 23, Protein 3.9
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