a serrated knife to cut the angel food cake roll, and
eat it immediately as the cake will dry out.
time, and the living is easy.
and picnic tables become the preferred method for cooking
and entertaining, and itís a time to relax when it comes
to eating. Who can feel uptight when dining al fresco, with
birds serenading and the aroma of fresh-cut grass and
char-broiled burgers perfuming the air?
said, just because you want to be as far away as possible
from a hot oven, it doesnít mean you should totally slack
off when it comes to dessert. Especially if you hope to
impress guests or want to create a beautiful dish that sings
of the season.
suggestion is an angel food cake roll, slathered with creamy
vanilla icing and topped with juicy summer berries.
ultimate sponge cake, angel food cake is the perfect summer
dessert because itís so airy and refreshing. (Thereís no
fat at all.) If you use a box mix as your base for the roll,
itís also incredibly simple to put together ó no
fretting about over-beating the egg whites or having too
heavy a hand with the flour, or trying to figure out what to
do with all those leftover yolks. Plus, it calls for just 15
minutes of baking time, so you wonít even heat up the
never done a jelly roll-style cake, this might seem like a
sure-fire recipe for disaster. I know I was a bit nervous
about trying my hand at it. But the cake actually ended up
being really easy, if somewhat messy (I sent powdered sugar
flying everywhere when I flipped the cake out of the pan.)
The only real challenge was finding a clean dish towel.
notes of caution: Resist the urge to grease the pan before
adding the batter (the cake wonít rise properly if you do)
and donít panic if the cake feels sticky when you start to
pull off the parchment ó it will easily peel away. Also,
be sure to flip the hot cake (with oven mitts) onto the dish
towel in one fell swoop. It wonít break in half, I
generous when dusting the dish towel with powdered sugar. It
will prevent the cake from sticking to the cloth.
be amazed at how easily the cake rolls up inside the towel,
but you have to work fast, while the cake is still warm and
pliable (cake stiffens as it cools). Donít be afraid to
roll it as tight as you can, as that will result in more
spirals of filling.
cake unrolls just as effortlessly after itís cooled. It
will have a slight curve, so it neatly rolls back up once itís
a red, white and blue combo of strawberries, blueberries and
raspberries, but any combination would work. For a more
decadent dessert, you could add 3 tablespoons of cocoa to
the batter and some grated semi-sweet or milk chocolate to
the icing for a chocolate roll.
even lighter, and simply dust the cake roll with powdered
sugar instead of icing it, and serve the remaining fruit on
you make it, one thing is guaranteed: You will have guests
oohing and aahing, and the cake will quickly disappear.
FOOD CAKE ROLL WITH SUMMER BERRIES
version of an angel food cake is light, fruity and creamy.
angel food cake mix, plus ingredients to prepare
cup plus 3/4 cup powdered sugar, divided
ounces light cream cheese, room temperature
cups heavy cream
cups diced fresh strawberries, divided
cups fresh blueberries, divided
cups fresh raspberries, divided
oven to 350 degrees. Line the bottom of a 10 1/2-by-15
1/2-inch jelly roll pan with parchment paper (make sure that
it lays flat on the bottom). Do not grease the pan.
angel food cake mix according to package directions.
cake batter into prepared pan. Place in oven and bake for
about 15 to 20 minutes, until the top is golden and springs
back when lightly touched.
cake from the edges of the pan.
out a clean kitchen towel and sprinkle evenly with 1/4 cup
powdered sugar. Flip warm cake out onto the towel and
carefully remove parchment paper while cake is still warm.
roll up cake, in the towel, starting at the short end. Place
seam-side down on cooling rack and let cool completely at
room temperature, 1 to 2 hours.
large bowl, beat cream cheese with an electric mixer until
smooth. Add 3/4 cup powdered sugar, vanilla and heavy cream.
Beat on low until combined, then on high for 3 to 4 minutes
until fluffy and stiff peaks form. Unroll cooled cake and
spread with half of the filling.
iced cake with half of strawberries, blueberries and
roll cake back up and place on a serving plate.
top and sides with remaining icing and top with remaining
berries. Serve immediately (leftovers are best eaten within