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!Take Me to the Recipe!
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!
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.
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!