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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
CAKE:
1 (16-oz) pkg angel food cake mix
1/2 cup confectioners sugar
1/2 (12-oz) pkg solidly frozen unsweetened raspberries (6 oz in all)
1/4 cup bright red, seedless strawberry jam
zest of 1 large lime, finely grated
1/4 cup ice-cold whipping cream
Glazed Strawberries:
1/2 cup bright red, seedless strawberry jam
2 tbsp fresh lime juice
1 quart strawberries, washed, hulled, and sliced (about one 1-pound box)
For Cake: Preheat oven to 350. Line a jelly roll pan with foil (not heavy-duty), placing dull side up and mitering corners. Do not grease
Prepare cake batter by package directions, scoop into prepared pan, spreading to corners and smoothing top. Rap pan on counter several times to expel large bubbles.
Bake on middle oven shelf until puffed and richly browned - about 30 minutes. Meanwhile, spread a clean, dry dishtowel on counter and sift 1/3 cup confectioners sugar thickly over an area slightly larger than jelly roll pan. Save remaining sugar for dusting cake later.
As soon as cake is done, invert on sugared towel, lift off pan, and carefully peel off foil. With a sharp serrated knife, trim crust off all four sides of cake, then starting at one small end, roll cake up jelly-roll style in towel. Arrange cake seam-side down and cool to room temperature -- about 1 hour.
Pulse frozen raspberries, jam, and lime zest in a food processor three or four times. With motor running, drizzle cream down feed tube and churn until consistency of soft ice cream -- 15 to 20 seconds.
Unroll angel cake and spread thickly with raspberry filling leaving 1/2-inch margins all round. Roll cake up again, ease onto dull side of a large sheet of heavy-duty foil, and wrap snugly in foil. Freeze overnight.
About 1/2 hour before serving, unwrap angel roll and sift remaining 10X sugar on top. Slice cake on the bias at 1-inch intervals and arrange slices on colorful dessert plates.
For Glazed Strawberries: Shortly before serving, combine jam and lime juice in a small non-reactive pan, set over low heat, and stir until jam melts - 1 to 2 minutes. Place strawberries in a large non-reactive bowl, add melted jam, and toss gently.
Spoon glazed strawberries alongside each piece of cake and serve.
NOTES: Filled with soft raspberry ice cream, this rolled angel cake should be kept in the freezer. When ready to serve, unwrap the roll, dust lightly with confectioners sugar, slice, and plate. Let the slices stand 25 to 30 minutes to soften (you can do this just before serving the main course), then spoon the glazed strawberries alongside.
For an accurate measure, weigh the frozen raspberries instead of eye-balling half a package. I keep a kitchen scale handy for just such purposes.
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RASPBERRY SWIRL ANGEL CAKE WITH GLAZED STRAWBERRIES
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
CAKE:
1 (16-oz) pkg angel food cake mix
1/2 cup confectioners sugar
1/2 (12-oz) pkg solidly frozen unsweetened raspberries (6 oz in all)
1/4 cup bright red, seedless strawberry jam
zest of 1 large lime, finely grated
1/4 cup ice-cold whipping cream
Glazed Strawberries:
1/2 cup bright red, seedless strawberry jam
2 tbsp fresh lime juice
1 quart strawberries, washed, hulled, and sliced (about one 1-pound box)
For Cake: Preheat oven to 350. Line a jelly roll pan with foil (not heavy-duty), placing dull side up and mitering corners. Do not grease
Prepare cake batter by package directions, scoop into prepared pan, spreading to corners and smoothing top. Rap pan on counter several times to expel large bubbles.
Bake on middle oven shelf until puffed and richly browned - about 30 minutes. Meanwhile, spread a clean, dry dishtowel on counter and sift 1/3 cup confectioners sugar thickly over an area slightly larger than jelly roll pan. Save remaining sugar for dusting cake later.
As soon as cake is done, invert on sugared towel, lift off pan, and carefully peel off foil. With a sharp serrated knife, trim crust off all four sides of cake, then starting at one small end, roll cake up jelly-roll style in towel. Arrange cake seam-side down and cool to room temperature -- about 1 hour.
Pulse frozen raspberries, jam, and lime zest in a food processor three or four times. With motor running, drizzle cream down feed tube and churn until consistency of soft ice cream -- 15 to 20 seconds.
Unroll angel cake and spread thickly with raspberry filling leaving 1/2-inch margins all round. Roll cake up again, ease onto dull side of a large sheet of heavy-duty foil, and wrap snugly in foil. Freeze overnight.
About 1/2 hour before serving, unwrap angel roll and sift remaining 10X sugar on top. Slice cake on the bias at 1-inch intervals and arrange slices on colorful dessert plates.
For Glazed Strawberries: Shortly before serving, combine jam and lime juice in a small non-reactive pan, set over low heat, and stir until jam melts - 1 to 2 minutes. Place strawberries in a large non-reactive bowl, add melted jam, and toss gently.
Spoon glazed strawberries alongside each piece of cake and serve.
NOTES: Filled with soft raspberry ice cream, this rolled angel cake should be kept in the freezer. When ready to serve, unwrap the roll, dust lightly with confectioners sugar, slice, and plate. Let the slices stand 25 to 30 minutes to soften (you can do this just before serving the main course), then spoon the glazed strawberries alongside.
For an accurate measure, weigh the frozen raspberries instead of eye-balling half a package. I keep a kitchen scale handy for just such purposes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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