Angel food cake is one of the lightest cakes you can make as any dieter knows. Use it to make this frozen Pistachio Angel Food Roll that won't leave you feeling guilty. You can even use an angel food cake mix and all you add is water!
Basically you are going to make an angel food cake batter and bake it on a sheet pan. Then you can use your favourite sorbet, gelato or ice cream for the filling. Add some fresh fruit and you have a delicious, tasty, light dessert. Kids and grown ups alike will love this. You can vary the frozen filling flavour and the fruit to suit your tastes.
The recipe as written will make one Angel Food Roll. If you don't want to fuss with making the angel food cake base just use an angel food cake mix. You will get 2 bases from one mix. You will need to either double the filling or choose a second flavour of sorbet. So you can have a 2nd roll on hand. After all -they are frozen!
I happen to be very partial to pistachio ice cream ( or as my niece used to say - O'stachio!). In this one I used an Indian Lactose free brand called Kulfi. I made a second one with Raspberry Mango Sorbet and it was delicious too. I was tempted to put a dollop of whipped cream on the slices when I was serving it but that would be going against the healthy combination that this is.
You can make this ahead because you roll it up and wrap it tightly with plastic wrap. It never gets rock hard so you don't really even have to set it out on the counter before cutting.
There are a few things to watch for as you make it.
- You can use a jelly roll pan for sure. A jelly roll pan is 10" X 15". I don't have one of those (did I mention how I am NOT a fan of single use utensils and appliances?) so I used my cookie sheet which is about 13" X 18". Don't go smaller than the 10 X15" or you base will be too thick to roll. My 13" X 18" was fine.
- An offset spatula will be really helpful in this recipe to spread the cake base evenly in the pan and also to help coax the baked cake sheet into a roll. Failing an offset spatula get the biggest, longest knife you can and use the unsharpened edge.
- Parchment paper is a must for lining the baking sheet. You will be peeling it off immediately after you take the cake out of the oven.
- You will also need a large clean tea towel. When the directions say to sprinkle icing sugar over the tea towel make sure it is evenly spread. Any gaps in where the icing sugar covers the tea towel will make your cake base stick and possibly tear.
- After you roll the cake base into the tea towel to cool, spread plastic wrap over your work surface that will be big enough to hold the whole flat cake base. You will use the plastic wrap to wrap up the finished roll and you won't have to lift or move the finished cake roll if it is already on the plastic.
- If you don't routinely have cake flour on hand you can easily adjust all purpose flour. For 1 cup of cake flour - use 1 cup less 2 Tbsps of all purpose flour. Add 2 Tbsps of cornstarch to the all purpose flour and mix it evenly through. (Cake flour is lower in protein than all purpose. The cornstarch will inhibit the production of gluten and give you a lighter cake.)
Apart from that - it's a breeze! I hope I haven't scared you off. I had never made a jelly roll before and it worked out fine.
This dessert is especially wonderful in spring when you are looking for lighter, brighter fare and of course it is perfect in summer for something light and cool and refreshing!
Storage
The frozen roll will keep up to 3 months in the freezer without compromising taste or texture. Top with fresh fruit when ready to serve.
Wine Pairing
Not really a wine -but this dessert cries out for a Limoncello chaser! The frozen fresh lemon of the Limconcello will complement the fresh fruit beautifully!
Pistachio Angel Food Roll
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
Cake Roll
- ½ cup sifted cake flour Or ½ cup - 1 tablespoon of all purpose flour + 1 tablespoon cornstarch
- 12 tablespoon sugar divided 6 tablespoon + 6Tbsp
- 6 large egg whites
- ½ teaspoon cream of tartar
- dash of salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2-3 Tbsps icing sugar or more as needed to cover the tea towel
Filling
- 3 cups sorbet or frozen filling of your choice,preferably No Sugar Added
Fruit
- 1 1lb carton strawberries cleaned and quartered
- 2 kiwi fruit peeled and diced
Instructions
- Preheat oven to 325 degrees.
- Prepare a 10 X 15 " or 13 X 18" baking sheet by lining with parchment paper. See Recipe Note 1 if using a cake mix.
- Take your sorbet out of the freeze and allow it to soften on the counter 30-45 minutes while the cake is baking and cooling.
- If you are making the cake from scratch - combine the flour and 6 Tbsps sugar in a small bowl and mix thoroughly.
- In a separate large bowl, beat egg whites on high. When they are foamy add the cream of tartar and salt and beat until soft peaks form. Add the remaining 6 Tbsps sugar 2 at a time and beat until stiff peaks form. Beat in the lemon juice and vanilla.
- Take a fine seive and seive half of the flour/sugar mixture over the egg whites. Fold the flour mixture into the egg whites gently until it is incorporated. Repeat with the remaining flour mixture.
- Spread the batter onto your prepared baking sheet. Use an offset spatula to ensure the batter is evenly spread.
- Bake at 325 degrees for 20 minutes until cake springs back when lightly touched.
- While the cake is baking, prepare your work surface by spreading out a clean tea towel and evenly distributing the icing sugar over the tea towel. Make sure the sugar covers the entire surface that your cake will cover and make sure there are no empty spots. The cake will stick to the tea towel anywhere there is no sugar.
- When the cake comes out of the oven, immediately turn it out onto the tea towel. The parchment paper will be on top now. Carefully peel the paper off. Be especially careful around the edges and corners.
- Let the cake base cool about 3 minutes. Then, starting at the narrow end gently start to roll the tea towel and cake up together. Set aside on a wire rack to cool completely - about 20 minutes or so.
- Prepare your work surface with a large piece of plastic wrap. It should be large enough so the unrolled cake base can rest on it completely.
- When cake is cool, gently unroll the cake and tea towel over the plastic wrap surface. As the cake comes free of the tea towel it should be resting on the plastic wrap.
- Take your softened frozen filling and spread gently over the cake base. Leave an inch around the side edges and about 3 inches on the narrow edge furthest from you.
- Starting at the narrow edge closest to you start to roll the bread base up. The filling will kind of push forward a bit as you roll and will eventually cover the narrow edge at the far end. Use the offset spatula or knife to gently advance the rolling motion if necessary.
- Once you have your cake rolled, gently wrap the plastic wrap snugly around the roll and double the ends over. You may need a second piece of plastic wrap to ensure the ends are sealed.
- Freeze for at least one hour before serving. Slice about 1 " thick and top each serving with fresh fruit. Will keep frozen indefinitely.
Leave a Reply