Angel Food Cake Roll Recipes

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ANGEL FOOD CAKE AND STRAWBERRY CREAM ROLL



Angel Food Cake and Strawberry Cream Roll image

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

Provided by Dee

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 10

Number Of Ingredients 9

2 tablespoons confectioners' sugar
1 (16 ounce) package angel food cake mix (such as Betty Crocker®)
1 ¼ cups cold water
1 pint fresh strawberries, sliced
2 tablespoons confectioners' sugar
1 pint heavy whipping cream
1 ½ tablespoons confectioners' sugar
1 dash red food coloring, or as needed
2 whole strawberries

Steps:

  • 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.
  • 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.
  • 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.
  • Toss sliced strawberries with 2 tablespoons confectioners' sugar in a bowl until coated.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 45.2 g, Cholesterol 65.2 mg, Fat 17.7 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 408.5 mg, Sugar 33.3 g

LEMON ANGEL CAKE ROLL



Lemon Angel Cake Roll image

"Every time I make this sunny cake roll, people comment on its fresh flavor and festive look," observes Diana Hardwick of Holdenville, Oklahoma. "It goes over big at church dinners."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 8

1 package (16 ounces) angel food cake mix
3/4 cup plus 1 tablespoon confectioners' sugar, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup lemon juice
2 teaspoons grated lemon zest
1 cup reduced-fat whipped topping
12 drops yellow food coloring, optional
24 whole strawberries

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside. , Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown. , Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners' sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and zest. Fold in whipped topping and food coloring if desired. , Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers.,

Nutrition Facts : Calories 237 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 335mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT) + VIDEO



Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO image

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries ? Includes step by step recipe video.

Provided by Ashley Fehr

Categories     Dessert

Time 40m

Number Of Ingredients 8

1 Angel Food Cake mix (plus ingredients to prepare)
1/4 cup + 3/4 cup powdered sugar (divided)
8 oz light cream cheese (room temperature)
1 1/2 cups heavy cream (35%)
1 teaspoon vanilla
1 1/2 cups fresh strawberries (diced)
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Steps:

  • Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  • Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
  • Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
  • Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  • Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

Nutrition Facts : Calories 342 kcal, Carbohydrate 51 g, Protein 5 g, Fat 14 g, Sugar 37 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 411 mg, Fiber 2 g, ServingSize 1 serving

ANGEL FOOD CAKE ROLL



Angel Food Cake Roll image

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

1 package (16 ounces) angel food cake mix
Confectioners' sugar
1 cup (8 ounces) strawberry yogurt
1 package (3.4 ounces) instant vanilla pudding mix
3 drops red food coloring, optional
2 cups whipped topping

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.

ANGEL FOOD CAKE I



Angel Food Cake I image

Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.

Provided by Syd

Categories     Desserts     Cakes     Angel Food Cake Recipes

Yield 16

Number Of Ingredients 7

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
  • Sift together flour, sugar, and salt. Repeat five times.
  • Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  • Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  • Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g

TRIPLE BERRY ANGEL FOOD CAKE ROLL RECIPE - (3.9/5)



Triple Berry Angel Food Cake Roll Recipe - (3.9/5) image

Provided by smclane

Number Of Ingredients 8

1 Angel Food Cake mix, plus ingredients to prepare
1/4 cup + 3/4 cup powdered sugar, divided
8 oz light cream cheese, room temperature
1 1/2 cups heavy cream (35%)
1 teaspoon vanilla
1 1/2 cups fresh strawberries, diced
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Steps:

  • 1. Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan. 2. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case. 3. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily. 4. Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.) 5. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form. 6. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

STRAWBERRIES AND CREAM ANGEL FOOD CAKE ROLL



Strawberries and Cream Angel Food Cake Roll image

A delicious dessert roll filled with fresh strawberries

Provided by Michelle

Categories     Dessert

Time 30m

Number Of Ingredients 11

9 egg whites
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
¾ cup cake flour
1 tablespoon powdered sugar
2 cups heavy whipping cream (chilled)
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries
Powdered sugar (for dusting top of cake (optional))

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

LEMON ANGEL FOOD CAKE ROLL



Lemon Angel Food Cake Roll image

This light and flavorful lemon angel food cake roll recipe combines a Swiss roll technique and an angel food cake for heavenly perfection.

Provided by The SouthernPlate Staff

Categories     Dessert

Time 1h

Number Of Ingredients 5

1 box angel food cake mix
1 cup lemon curd
1 box Jell-O sugar-free and fat-free cheesecake pudding mix
2 cups fat-free (not lite) Cool Whip whipped topping
1/4 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees. Prepare a 10x15x1 baking sheet with parchment paper and very lightly spray the sides with a non-stick cooking spray.
  • Prepare the angel food cake mix according to the instructions on the box.
  • Pour the prepared cake batter onto the baking sheet. It will fill up good and that's normal. Bake the cake for 15-20 minutes or until the top is golden brown. The cake will rise in the oven. Take it out and let it cool for 5 minutes and the top will come back down.
  • Lay a tea towel out and sprinkle with powdered sugar. Take a knife and separate the cake from the baking sheet around the edges and flip it over onto the dusted towel. The parchment paper will be stuck to the bottom of the cake. Carefully remove the parchment paper.
  • Starting at the short end of the tea towel, tightly roll up the cake and allow it to completely cool on a wire rack, or however you can let it cool.
  • Prepare the filling now by mixing together the lemon curd and pudding mix in a large bowl. Fold in the whipped topping.
  • When the cake is cooled completely, carefully unwrap it from the towel. Spread the filling mixture all over the cake about 1/2-inch thick from the edges to give the filling room to spread when it's rolled. Tightly roll the cake back up without the towel, cover it, and place the cake into the freezer to set.
  • Once set the way you like it, slice off the ends for a pretty appearance and keep slicing for you, your family, or your guests. ENJOY!

Nutrition Facts : Calories 174 kcal, ServingSize 1 serving

TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT)



Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) image

Categories     Fruit     Cake     Backyard BBQ     Fourth of July     Picnic     Summer     Dessert     Bake     Chill

Number Of Ingredients 8

1 box Angel Food Cake mix, plus ingredients to prepare
1 cup Powdered sugar, divided
8 ounce Light cream cheese, room temperature
1 1/2 cup Heavy cream
1 teaspoon Vanilla
1 1/2 cup Fresh strawberries, diced
1 1/2 cup Fresh blueberries
1 1/2 cup Fresh raspberries

Steps:

  • Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  • Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
  • Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
  • Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  • Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT



TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT image

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries (click on link to view video of step by step) https://www.thereciperebel.com/triple-berry-angel-food-cake-roll-a-red-white-and-blue-dessert-video/

Provided by Gagoo

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 angel food cake mix, plus ingredients to prepare
1 cup powdered sugar, divided (1/4 and 3/4)
8 ounces light cream cheese, room temperature
1 1/2 cups heavy cream, 35%
1 teaspoon vanilla
1 1/2 cups fresh strawberries, diced
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Steps:

  • Preheat oven to 350°F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  • Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
  • Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
  • Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.).
  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  • Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

ANGEL FOOD JELLY ROLL



Angel Food Jelly Roll image

This is a recipe from from Duncan Hines and used by my family for a while . I like to use different filling each time I make these cakes- from jelly to custard- fluff- pie filling-pudding-lemon curd and chocolate fluff- peanut butter and jelly-pudding with chocolate chips...etc.

Provided by Pat Duran

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 3

1 pkg duncan hines angel food cake mix
1/4 c powdered sugar
2 c jam or other filling 1 cup for each cake

Steps:

  • 1. Heat oven to 350^. Line two jelly roll pans with foil or wax paper spray lightly. Prepare cake mix as directed on package. Divide and spread evenly into the 2 pans. Cut through batter with knife or spatula to remove large bubbles. Bake 15 minutes or until set. Invert cakes at once onto clean lint-free dishtowels-dusted with powdered sugar. Remove foil or paper carefully. Roll up each cake with towel jelly-roll style, starting at short side. Cool completely with cake and towel rolled together.
  • 2. Unroll cakes. Spread about 1 cup of jelly or other filling on each to within one inch of edges of each cake. Re-roll cake only(no towel)- and place seam side down on serving plates. Dust with powdered sugar.

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EASY ANGEL FOOD CAKE ROLL RECIPE - ANN'S ENTITLED LIFE
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2019-04-01 Easy Angel Food Cake Roll Directions. Preheat oven to 350°F. Spray the sides of a jelly roll pan (10x15x1) with nonstick spray, and line the …
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LIME ANGEL FOOD CAKE ROLL RECIPE - PILLSBURY.COM
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2020-05-27 1. Heat oven to 350°F. Grease 15x10x1-inch baking pan. Line bottom of pan with cooking parchment paper. Prepare cake batter as directed on …
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COCONUT KEY LIME ANGEL FOOD CAKE ROLL - FLAVOR THE MOMENTS
2015-07-01 Prepare the cake: Position the oven rack to the middle of the oven and preheat to 350 degrees. Spray a jelly roll pan measuring about 17½" x 12½" x 1"h lightly with cooking …
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  • Position the oven rack to the middle of the oven and preheat to 350 degrees. Spray a jelly roll pan measuring about 17½" x 12½" x 1"h lightly with cooking spray. Line with parchment paper large enough to provide a small overhang over the sides of the pan. Cut a line from each corner of the parchment down into the corner of the pan so the parchment fits snugly. Spray the parchment generously with cooking spray and set aside.
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PINEAPPLE LUSH ANGEL FOOD CAKE ROLL RECIPE + VIDEO
2018-03-14 Add the ¾ cup powdered sugar and vanilla and continue beating on high speed until stiff peaks form. Divide the whipped cream in half using two separate bowls. To one half, add …
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Estimated Reading Time 4 mins
  • Preheat oven to 350 degrees F and line an 11x17" (12 cup) rimmed baking sheet with parchment paper and spray lightly with non-stick spray (if you're having a hard time getting the parchment to stay, spray the pan first and then add the parchment on top, pressing it into the corners).
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  • Lay a clean lint-free kitchen towel flat and sprinkle with 1/4 cup powdered sugar. When the cake comes out of the oven, turn it out onto the towel and wrap it up tightly, with the towel inside, starting at the short end. Set aside to cool completely (you can pop it in the freezer for an hour or the fridge for a few hours if you're impatient).
  • In a large bowl, beat the cream cheese until smooth. Add the cream and beat with an electric mixer until soft peaks form -- this can take up 5-8 minutes so be patient.


ANGEL FOOD CAKE ROLL | PARENTS
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CHOCOLATE RASPBERRY ANGEL FOOD CAKE ROLL | NOBIGGIE
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  • Preheat oven to 350 degrees and line the bottom of a 10x15x1" rimmed sheet pan with parchment paper. Do not grease the pan.
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ANGEL FOOD SWISS ROLL RECIPE - LIFEMADEDELICIOUS.CA
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ANGEL FOOD CAKE ROLL | READER'S DIGEST CANADA
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.
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ANGEL FOOD CAKE ROLL RECIPE | SPARKRECIPES
Bake at 350 for 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted confectioners sugar. Gently peel off wax paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on wire rack. In bowl, whisk yogurt, pudding mix & food coloring. Fold in whipped topping.
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4.6/5 (8)


PINEAPPLE LUSH ANGEL FOOD CAKE ROLL RECIPE + VIDEO
2018-03-16 Pineapple Lush Angel Food Cake Roll Recipe + VIDEO (The Recipe Rebel) This Pineapple Lush Angel Food Cake Roll is a new twist on the popular Angel Lush recipe! It’s a fun dessert for Easter or Spring that’s big on flavour and not too heavy. The perfect way to end a big. Leslie | 99Taste. Cake Rolls! Recipes. Favorite Recipes . Desert Recipes. Snacks. …
From pinterest.com
Estimated Reading Time 5 mins


RECIPE: BLUEBERRY ANGEL FOOD CAKE ROLLS | DUNCAN HINES ...
Feb 24, 2014 - These Blueberry Angel Food Cake Rolls made with our Angel Food Cake Mix will look so attractive displayed on your favorite platter, guests may hesitate to disturb them. Yet you won't want to resist their delightful taste.
From pinterest.ca


22 BEST ANGEL FOOD CAKE ROLL RECIPE IDEAS IN 2021 | FOOD ...
May 22, 2021 - Explore Gloriahoormann's board "Angel food cake roll recipe" on Pinterest. See more ideas about food, dessert recipes, delicious desserts.
From pinterest.ca


ANGEL FOOD CAKE RECIPE - BAKEOMANIAC
2021-09-25 Angel Food Cake Recipe by Javier Tan September-25-2021. This Angel Food Cake is light and fluffy with a distinct softness that will certainly melt in your mouth. Decorate it the way you like! Ingredients. 8 Egg Whites (From Large Eggs, or Equivalent if using Egg White Powder) 1 Cup or 120g of Cake Flour / All-Purpose Flour; 3/4 Cup + 2 Tablespoons or 170g of …
From bakeomaniac.com


TRIPLE BERRY ANGEL FOOD CAKE ROLL RECIPE - YOUTUBE
RECIPE: https://www.thereciperebel.com/triple-berry-angel-food-cake-roll-a-red-white-and-blue-dessert-video/This Triple Berry Angel Food Cake Roll is an easy...
From youtube.com


TRIPLE BERRY ANGEL FOOD CAKE ROLL RECIPE 395
TRIPLE BERRY ANGEL FOOD CAKE ROLL RECIPE - (3.9/5) Provided by smclane. Number Of Ingredients 8. Ingredients; 1 Angel Food Cake mix, plus ingredients to prepare: 1/4 cup + 3/4 cup powdered sugar, divided: 8 oz light cream cheese, room temperature: 1 1/2 cups heavy cream (35%) 1 teaspoon vanilla: 1 1/2 cups fresh strawberries, diced : 1 1/2 cups fresh blueberries: 1 …
From tfrecipes.com


ANGEL FOOD CAKE FRUIT ROLL RECIPES
2019-04-09 · Feb 28, 2019- This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It's made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It's the ULTIMATE summer dessert! Switch up the fruit to suit your tastes. Includes step by step RECIPE VIDEO www.pinterest.com.
From tfrecipes.com


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