miskabelle vintage: Good Eats: A Valentine Treat

When we were in college, my husband and I used to get these angel food cake "tacos" stuffed with a whipped cream and strawberries, at the student union. They were irresistible and I've never seen them anywhere since. As a special valentine's surprise, I wanted to recreate those strawberries and cream desserts for my man. I found this recipe which is all the same ingredients, but just a different format. A strawberries and cream angel food cake roll. YUM.
*this is NOT vegan and NOT gluten free, like most of our recipes in the past have been.

This recipe is directly from the Brown Eyed Baker (seen HERE), photos are my own.

INGREDIENTS:

For the cake:

9 egg whites1½ teaspoons vanilla extract

¾ teaspoon cream of tartar1 cup + 2 tablespoons granulated sugar

¾ cup cake flour

For the filling:

2 cups heavy whipping cream, chilled

6 tablespoons powdered sugar

1 teaspoon vanilla extract

3 cups diced strawberries

1 tablespoon powdered sugar

Powdered sugar, for dusting top of cake (optional)

DIRECTIONS:

1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.

2. 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.

3. 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.

4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

5. 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.

4. 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.

5. 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.