Angel Food Cake Jelly Roll

Finally, a dessert post! I’ve been told that there have been too many healthy recipes on this site recently and I have to agree; there hasn’t been a hint of chocolate in over a month and I’ve been getting the shakes from withdrawal. There is a long list of desserts that I’ve been dying to get to, including tiramisu, panna cotta with caramel sauce, deep-fried Mars bar and New York Style Cheesecake. I’m also always open to requests…

This jelly roll is sugary, yes, but made using Angel Food Cake, which is lighter and fluffier than a traditional Swiss roll; it practically eats itself. I love Angel Food Cake for the way it almost melts in the mouth and I would normally eat it in the summertime smothered in fresh strawberries and homemade whipped cream. It’s not quite summer yet, though here in Victoria the lawnmowers are already whirring in activity, the daffodils are in full bloom and the cherry blossoms that line the streets are beginning to lose their petals in a florid flurry of pink.

I’ve included the basic recipe for Angel Food Cake, though if you are short on time and already feel like you’re being put to work enough by having to laboriously roll up the cake and daub it with jelly, then take a shortcut and pick up the angel food cake mix from the grocery store. Otherwise, it is easy enough to make from scratch. You can also buy store-bought jam or make your own; I used the homemade strawberry-raspberry jam I had made a few weeks ago. A tip, however: if you’re anticipating leftovers, the roll will soak up the moisture from the jam overnight and will likely be a bit soggy the next day – which is not ideal. It will taste much better within the first few hours of making.

Total Time: 30 minutes

You’ll Need:

For the Angel Food Cake batter (or else use 1 store-bought package):

4 eggs, yolks and whites separated
2/3 cup sugar
1/2 tsp vanilla extract
3/4 cup cake flour
1/4 tsp salt
3/4 tsp baking powder
2 tbsp milk

Other

Confectioners’ sugar, roughly 1/2 cup

Fruit jam, roughly 1 cup

Fresh berries, mint leaves, whipped cream (optional)

Directions:

1. In a small bowl mix together the dry ingredients: flour, baking powder and salt.

2. In a separate, clean bowl, beat or foam the egg whites (either by hand or with an electric mixer) until the whites are thick and don’t lose their form (about 3 minutes by hand).

3. Gradually add the sugar, vanilla extract and egg yolks, then fold in the flour mixture, a bit at a time. Lastly, stir in the milk.

4. Spread the batter into a jelly roll pan (yes, such a pan exists – I know, I was amazed too) or any other large pan with sides, lined with greased wax paper or aluminum foil. Bake for about 6-8 minutes at 400 degrees F, or until the cake bounces back when lightly touched with finger.

5. Turn the cake over onto a kitchen towel sprinkled with lots of confectioners’ sugar. Carefully remove the wax or aluminum paper, by peeling it back – using a knife if necessary. If any of the cake edges are crispy or overcooked, you can cut these off.

Sprinkle confectioner's sugar on a kitchen towel

Turn the cake upside down and carefully remove the foil or wax paper

6. Although it may feel strange and wrong, while the cake is still warm roll it up from the short end with the towel still inside. Place the rolled up cake and towel on a wire rack to cool for 20 minutes – this will help it keep its shape.

Roll up the cake with the towel to create its shape

7. Once cooled, unroll the cake, remove the towel and spread evenly with jam or jelly. I added some fresh berries, though you can even use ice cream or whipped cream.

Spread the unrolled cake with jam, berries, or ice cream

8. . Once you’ve finished spreading, roll the cake up again (without the towel) and sprinkle with confectioner’s sugar. Before serving, cut off a thin slice from both ends, so that the jam or filling is more visible. Slice and serve. Enjoy!

Roll the cake back up and sprinkle generously with a dusting of sugar