Berry Angel Food Cake Roll - Better Batter Gluten Free Flour

Berry Angel Food Cake Roll

Make this patriotic fruit-filled cake roll for 4th of July (or leave off the blueberries and it’s perfect for Canada Day). The angel food cake can even be made in advance. Check out the directions below for the how-to.

berry angel food cake

Ingredients

  • 1 1/2 c Better Batter Corn-Free Powdered Sugar, divided
  • 1 c gluten free cake flour (whisk together 115 grams Better Batter All-Purpose Flour + 25 grams GF cornstarch)
  • 1/2 tsp salt
  • 1 3/4 c egg whites, at room temperature (this is the whites from approx 12 eggs, or try egg substitute)
  • 1/3 c warm water
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp vanilla
  • additional 1/4 c powdered sugar for dusting a kitchen towel when rolling up the hot cake

For the cream cheese filling:

  • 3/4 c powdered sugar
  • 8 oz light cream cheese, at room temperature
  • 3/4 c heavy whipping cream
  • 1 tsp vanilla

For the fruit topping:

  • 1 1/2 c fresh strawberries, diced
  • 1 1/2 c fresh blueberries
  • 1 1/2 c fresh raspberries

 

Other materials needed: a clean kitchen hand towel, a second baking sheet, parchment paper, and a stand mixer works really well with this recipe since you have to whip egg whites into a meringue-style cake batter.

Instructions

Measuring out flour correctly can ensure success in gluten free baking. An inexpensive kitchen scale helps to weigh out flour and other ingredients for flour blends.

 

Preheat the oven. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper fitting the bottom of the sheet only. Set aside. Unfold the clean kitchen towel and place into the second rimmed baking sheet in one layer. Carefully sprinkle the kitchen towel with 1/4 c powdered sugar and use hands to spread into an even layer all the way to the edges. Set aside.

Sift the dry ingredients. Combine 3/4 c of powdered sugar, and the cake flour in a medium bowl. Sift this mixture a total of 4 times: alternate sifting onto the parchment/wax paper then sifting back into the bowl, repeating twice so the flour mixture becomes completely free of lumps and clumps.

 

Prepare the meringue. In the bowl of a stand mixer, or with a handheld mixer in a large, non-reactive bowl, beat the egg whites, warm water, cream of tartar, and vanilla extract on medium-high speed for 1-2 minutes. Lower the speed and gradually add the remaining 3/4 c powdered sugar in 3 batches. Beat until soft peaks form, about 1-2 minutes.

 

 

Increase the speed and beat the meringue for another 3-4 minutes until stiff peaks form and the mixture is thick and glossy.

Sift the flour mixture over the egg whites in the bowl, gently, then fold into the egg white mixture with a spatula. To fold: gently run your spatula along the edge of the bowl, then into the center bottom of the bowl. Lift the spatula to bring egg whites from the bottom of the bowl up and over the flour, then continue to stir the spatula over the the edge of the bowl. Repeat. You should fold the mixture together until all the flour and egg white is evenly incorporated. Work quickly but gently to avoid collapse.

 

Spread and bake. Spoon the cake batter onto the prepared baking sheet. Use an offset spatula or butter knife to spread the batter out into an even layer. Bake for approximately 20-22 minutes or until the top of the cake is golden brown and the edges just barely begin to dry out. Immediately flip the hot sheet cake upside down on top of the powdered kitchen towel. Gently pull off the parchment paper.

 

First roll. Starting at a short end, quickly but gently roll up (including the kitchen towel!) the still-hot sheet cake. Do not wait until it has cooled at all to do this. Roll up and allow to cool completely still wrapped in the kitchen towel until completely cooled. (Make a day ahead by using two gallon-size zip-top bags and covering both ends, overlapping the bags – cake is still wrapped in the towel!).

 

Make the filling. Whip together cream cheese, heavy cream, and vanilla for 3-4 minutes or until light and fluffy. Scrape down the sides of the bowl.

Fill and re-roll. Unroll and remove the kitchen towel once the cake has cooled. Spread half of the cream cheese filling inside the cake. Spread out half of the fresh berries. Re-roll the cake and place seam-side down. Spread remaining cream cheese filling on the outside of the cake roll and top with remaining berries. Slice and serve immediately. Leftover slices are best refrigerated and eaten within one day of serving. Makes 8+ servings.

 

Adapted from The Recipe Rebel

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