Cranberry Angel Food Cake Roll Recipes

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SCRUMPTIOUS CRANBERRY ANGEL FOOD CAKE



Scrumptious Cranberry Angel Food Cake image

This is the best angel food cake! I imagine it would also work well with other types of berries too - fresh, frozen or dried. Be careful when separating the eggs, if you get one drop of yolk in the whites, it won't whip properly.

Provided by Maito

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup cake flour
1 1/2 cups sugar, divided use
12 large egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup cranberries, picked over (or more, if you are really into cranberries)
1 tablespoon orange zest (from 1 orange, I use a microplaner)

Steps:

  • Preheat oven to 375 degrees F.
  • Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).
  • Stir together flour and 3/4 cup sugar, and set aside.
  • In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.
  • Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).
  • Carefully fold in flour mixture, 1/3 of it at a time.
  • Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).
  • Pour batter evenly into pan.
  • Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
  • Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
  • Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.

Nutrition Facts : Calories 243.1, Fat 0.2, Sodium 228.9, Carbohydrate 53.4, Fiber 0.9, Sugar 38.4, Protein 6.9

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 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.

CRANBERRY ANGEL FOOD CAKE



Cranberry Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 13

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
11/2 cups sugar
1 1/8 cup sifted cake flour
1 teaspoon pure vanilla extract
1 tangerine or orange, zested
1 cup fresh or thawed frozen whole cranberries
Glaze, recipe follows
2 tablespoons tangerine or orange juice
2 tablespoons cranberry juice
1 tablespoon egg whites
1 1/2 cups confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2-cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and cranberries. Spoon the batter into an ungreased tube pan. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate. The outside of the cake will remain in the pan.
  • Glaze: Stir the ingredients together until smooth.
  • Pour glaze over the top of the cake and spread with a spatula, letting it trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.

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