Wednesday, April 6, 2016

Rhubarb Angel Food Cake Roll

 Rhubarb Angel Food Cake Roll: Savory Sweet and Satisfying

This cake roll did not look as pretty as I wanted it to and I was pretty bummed about it. That was until I took my first bite and with that first bite I forgot all about the look of it. This cake roll is so, so very delicious. The rhubarb whipped cream is so unbelievably tasty, that I could eat it by the spoonful without the cake. But it pairs so well with the angel food cake, making it the most delicious dessert, that made everyone come back for more.

Rhubarb Angel Food Cake Roll: Savory Sweet and Satisfying

Rhubarb Angel Food Cake Roll

Angel Food Cake
9 egg whites
1 teaspoon vanilla extract
3/4 teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
3/4 cup cake flour
powdered sugar

Rhubarb Filling
2 cups chopped rhubarb
1/2 cup granulated sugar
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

In a large bowl, add in the egg whites and let stand at room temperature for 30 minutes.

In the meantime, line a 15x10x1 inch jelly roll sheet with parchment paper and spray with cooking spray. Set aside.

Preheat oven to 350º F.

Add the vanilla and cream of tartar to the egg whites. Beat on medium speed until soft peaks form. Turn mixer on to high and gradually beat in the sugar, 2 tablespoons at a time, until glossy stiff peaks form and sugar is dissolved.

Gently fold in the flour, 1/4 cup at a time. Spread the batter into the prepared pan. Bake for 15-20 minutes or until the cake springs back when lightly touched. Cool for 5 minutes in the jelly roll.

Just before the cake is baking, in a 9x9 baking dish combine the rhubarb and granulated sugar. Cover with aluminum foil. When the cake is done, bake the rhubarb at 350º F for 30 minutes. Allow to cool completely, then strain the juice from the rhubarb and save.

While the cake is cooling, dust a clean kitchen towel with powdered sugar. After caked has cooled for 5 minutes, turn the jelly roll pan over onto the powdered sugar dusted towel. Gently peel of the parchment paper. Starting at one of the short sides roll the cake up in the towel. Place on a cooling rack and allow to cool completely.

In a large bowl add the heavy cream, vanilla extract, powdered sugar and rhubarb juice. Whip until stiff peaks form. Gently fold in the rhubarb.

Carefully unroll the cake and spread the rhubarb whipped cream on top, leaving a 1/2 inch border around all sides. Carefully roll the cake back up and transfer to a serving plate.

*Adapted from Mommie Cooks and Yummy Healthy Easy.
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