Angel Food Cake and Strawberry Cream Roll Recipe - Allrecipes.com
Angel Food Cake and Strawberry Cream Roll Recipe
  • READY IN 55 mins

Angel Food Cake and Strawberry Cream Roll

Recipe by  

"A wonderful, light summer evening dessert! This never lasts long at home or at a potluck, and it leaves people begging for more."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 cake roll Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 17x11 3/8x3/4-inch jelly roll pan; line the bottom with waxed paper. Sift 2 tablespoons confectioners' sugar onto a clean kitchen towel at least the same size as jelly roll pan.
  2. Beat cake mix and cold water with an electric mixer on Low in a large glass or metal bowl for 30 seconds; increase to Medium speed and beat for 1 minute. Pour 3/4 the batter into the prepared jelly roll pan.
  3. Bake in the preheated oven until cake is firm to the touch, 15 to 17 minutes. Loosen cake from pan and turn onto the floured towel; peel off waxed paper. Carefully trim any browned edges. Roll cake in the towel, starting from the narrow end; cool on a wire rack with seam side down for 20 minutes.
  4. Toss sliced strawberries with 2 tablespoons confectioners' sugar in a bowl until coated.
  5. Beat cream in a glass or metal bowl until foamy. Gradually add 1 1/2 tablespoons confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds. Measure 1 1/2 cups whipped cream and set aside. Fold sliced strawberries into the remaining whipped cream.
  6. Unroll the cooled cake and spread strawberry-whipped cream mixture onto cake, leaving 1/2-inch border of cake exposed. Roll cake (without towel) around whipped cream layer. Transfer rolled cake, seam side down, to a serving platter.
  7. Stir food coloring into the reserved 1 1/2 cups whipped cream until pink. Frost the outside of rolled cake with pink whipped cream. Garnish with whole strawberries.
Kitchen-Friendly View

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the angel food cake ingredients using Betty Crocker® cake mix. Follow directions according to box if using a different brand.
ADVERTISEMENT

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Pineapple Angel Food Cake I

This impressive pineapple angel food cake is impossibly easy.

How to Make Angel Food Cake

Watch how to make this decadent-tasting but actually fat-free cake.

Blueberry Sour Cream Coffee Cake

Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States