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Angel Food Strawberry Roll

Source of Recipe

Schmitty


Recipe Introduction

Recipe submitted to Mimi’s Cyber-Kitchen by Schmitty 4/12/01.

List of Ingredients

Vegetable Oil (I spray very lightly with non-stick spray)
1 pkg. Angel Food Cake Mix
1 quart strawberries, sliced
1/4 cup sugar
2 cups heavy cream or large container non-dairy whipped topping
Whole Strawberries
Confectioners' sugar



Recipe

Grease 17- x 11-1/2- x 1-inch jellyroll pan with vegetable oil and line with waxed paper, grease the wax paper.

Prepare cake as directed on package. Spread batter in pan. Bake at 375° F. for 10 to 12 minutes.

Sift powdered sugar in a 17- x 11-1/2-inch rectangle on a clean dry kitchen towel.

When cake is done, loosen sides and turn out onto powdered sugar on towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Cool on wire rack for 30 minutes seam side down.

Combine strawberries and sugar and set aside.

If using heavy cream, beat cream until foamy, gradually add 3 Tblsp. powdered sugar and continue beating until soft peaks form.

Drain berries thoroughly.

Unroll cake and remove towel. Spread cake with 1/2 the whipped cream or non-dairy whipped topping. Top with sliced strawberries. Re-roll the cake (without the towel).

Place on serving plate, seam side down. Spread with remaining whipped cream or topping. Chill.

** This is the original recipe but I make a little change..... take approximately 4 oz. softened cream cheese and beat it thoroughly. Add 1/4 cup sugar and then mix in the Cool whip or real whipped cream that has been whipped until stiff.