Angel Food Cake And Strawberry Cream Roll Recipes

STRAWBERRY ANGEL FOOD CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F. Prepare your jelly roll pan by spraying it with cooking spray, placing a sheet of parchment on it, and spraying it again with cooking spray. Set aside.
• Mix the angel food cake to the box's instructions. Pour on the prepared jelly roll pan, spread evenly with a spatula. Bake for 12-15 minutes, or until it springs back (give. A few extra to make sure it is brown.
• Allow the cake to cool for 5 minutes. Prepare a tea towel by spreading it on the counter, and sprinkle with powdered sugar. Flip the cake out onto the powdered towel. Starting at the short end roll it up in the towel tightly. Place on a cooling rack, allow to cool completely.
• Meanwhile, beat in a mixing bowl the yogurt and the pudding mix. Once blended well, lightly beat in the whipped cream and food coloring. Once the cake is cooled, unroll it, spread the yogurt/pudding mix evenly onto the cake and roll it up tightly. Trim the ends, and save for taste testing. Slice and serve with whipped cream or strawberries on top

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 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 CREAM ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
• On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
• In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.

ANGEL FOOD CAKE ROLL

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.

STRAWBERRY-CREAM ANGEL FOOD CAKE - EMERIL LAGASSE

Steps:

• Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.
• In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.
• When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.

STRAWBERRY CREAM ANGEL FOOD CAKE

Steps:

• Mix and put the angel food cake into the bunt pan and bake as directed.
• Let the cake cool COMPLETELY.
• In the meantime take your pint of heavy cream and mix it with the pudding mix in a small bowl. The mixture should become thick and creamy but still spreadable.
• When the cake is completely cooled, remove it carefully from the pan.
• Use a knife and cut the cake in half through the middle, leave the cake in two complete sections (note cut in half as in horizontally not as if you were splitting the cake into slices and cut it in half first).
• Laying the cake with the insides facing up use your fingers to hollow out a ring for the filling on both pieces. make sure not to damage the edges of the cake for presentation purposes. Feel free to "sample" the cake seeing as these pieces you remove will not be needed.
• At this point you can cut, wash and put the strawberries or bananas or whatever fruit desired into the cream or just lay the cream in the crevice you created on the bottom half of the cake putting the fruit on top. Don't be sparing--let the cream fill over the crevice because the top has been hollowed out also. I cut the strawberries into tiny pieces because I don't like getting large wedges of fruit in one bite, and if you need to make it stretch further, everyone gets some fruit in their piece.
• Once you fill the mixture in, carefully place the top back on the cake. Feel free to use any remaining filling to help secure excess fruit to the top.

TOASTED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place 1 3/4 cups sugar in a food processor and blend until superfine, about 2 minutes.
• Sift half the fine sugar, cake flour, and salt together in a bowl.
• Whisk egg whites, water, cream of tartar, and lemon extract together in a large bowl for 2 minutes. Beat in remaining fine sugar using an electric mixer until medium peaks form. Sprinkle some of the flour mixture on top; stir in gently. Repeat with the rest of the flour mixture. Spoon batter carefully into an ungreased fluted tube pan.
• Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a cooling rack and let cool completely, at least 25 minutes.
• Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer on medium speed until light and creamy. Add lemon juice; beat until just blended. Gradually mix in all but 2 tablespoons confectioners' sugar on low speed until frosting is just blended. Stir in lemon zest.
• Mix 3/4 cup strawberries, blueberries, blackberries, and raspberries thoroughly in a bowl with 2 tablespoons white sugar.
• Cut a curved, smile-shaped line near the bottom of each whole strawberry; carefully cut another, flatter curve above. Connect the two curves and carve out space between to create the smile. Leave room above the smile and below the leaves for eyeballs.
• Place reserved 2 tablespoons confectioners' sugar in a small bowl. Dust hands with sugar and roll a tiny amount of stiff decorator icing between your fingers into a small ball. Place it on the strawberry, above the smile. Make another ball and stick it next to the first one. Stick 1 black sugar pearl onto each frosting ball to create eyes. Repeat with remaining whole strawberries.
• Remove cake carefully from the pan, scraping edges from side if needed. Slice into 6 slices about 2 inches thick. Spread 2 tablespoons butter equally on the outside of the slices.
• Heat a large skillet over medium heat. Add a cake slice; toast until lightly browned, about 1 minute per side. Place toasted cake on a plate. Spoon some frosting on top and let it drip down. Spoon sugared berries around the cake and place a smiling strawberry on top. Repeat with remaining cake slices, frosting, and berries.

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.