Gluten-Free Berry Angel Food Cake Roll

This light and airy angel food cake is the ultimate dessert to complement your summer backyard barbecue. Filled with a whipped cream cheese filling and sweet, seasonal summer berries, this gluten-free treat is sure to be a crowd pleaser.

Ingredients

Cake

Filling

  • 8 ounces cream cheese
  • ¾ cup powdered sugar
  • 1 teaspoon Nielsen-Massey Pure Vanilla Extract
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  • 1 ½ cups heavy whipping cream
  • 1 ½ cups raspberries
  • 1 ½ cups blueberries
  • 1 ½ cups strawberries, large diced

Directions

Gluten-Free Angel Food Cake

Preheat oven to 350°F.

Separate egg whites and allow to sit at room temperature for 30 minutes. Line the bottom of a 10 x 15-inch cake roll pan with parchment paper. Do not grease.

In a food processor, combine the flour, cornstarch and ¾ cup powdered sugar. Process until smooth, about 30 seconds. Pour into a medium-sized bowl and set aside.

Clean the inside of the food processor. Add granulated sugar to food processor and process, about 5-7 pulses, until slightly finer. Pour sugar into a small bowl and set aside.

Place egg whites in the bowl of a stand mixer. Beat on high until frothy, then add salt, cream of tartar, vanilla extract and almond extract.

While continuing to whip on high speed, slowly add the processed sugar to the egg whites as they are whipping, about one tablespoon at a time. Continue whipping until stiff peaks form.

Slowly fold in one third of the dry ingredients with a spatula, so the egg white mixture stays fluffy. Repeat process twice until the dry ingredients are fully incorporated. Spread batter into the prepared pan and smooth evenly.

Bake for 30 minutes or until lightly golden.

Meanwhile, spread a clean, thin dishcloth or tea towel on the countertop. Generously sprinkle one cup powdered sugar over the dishcloth in the shape of the cake roll pan, about 10 x 15 inches.

When the cake is done baking, remove from the oven. Separate cake’s edges from the pan with a knife or spatula. Turn the cake pan upside down onto the powdered sugar-covered towel. Slowly peel off the parchment paper from the bottom of the cake. Beginning at one of the short edges of the cake, begin rolling the warm cake up with the towel inside. Let cool completely at room temperature for at least 1 hour.

Filling

In a large bowl, beat the cream cheese with a hand mixer until smooth. Add the powdered sugar and vanilla extract, beat on low until combined. While beating, slowly add the whipping cream and beat for 3-4 minutes or until stiff peaks form.

In a separate medium bowl, mix the berries together.

Assembly

After the rolled cake has cooled for 1 hour, slowly unroll the cake on the towel. Spread half of the filling on the cake and top with half of the berries. Carefully roll up the cake without the towel and place on a serving plate. Spread top and sides with remaining filling and top with berries.

Notes

Recipe by Meaningful Eats

Cake

Filling

  • 227 grams cream cheese
  • 85 grams powdered sugar
  • 1 teaspoon Nielsen-Massey Pure Vanilla Extract
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  • 355 ml heavy whipping cream
  • 180 grams raspberries
  • 255 grams blueberries
  • 250 grams strawberries, large diced

Directions

Gluten-Free Angel Food Cake

Preheat oven to 180°C.

Separate egg whites and allow to sit at room temperature for 30 minutes. Line the bottom of a 25 x 38 cm cake roll pan with parchment paper. Do not grease.

In a food processor, combine the flour, cornstarch and 85 grams powdered sugar. Process until smooth, about 30 seconds. Pour into a medium-sized bowl and set aside.

Clean the inside of the food processor. Add granulated sugar to food processor and process, about 5-7 pulses, until slightly finer. Pour sugar into a small bowl and set aside.

Place egg whites in the bowl of a stand mixer. Beat on high until frothy, then add salt, cream of tartar, vanilla extract and almond extract.

While continuing to whip on high speed, slowly add the processed sugar to the egg whites as they are whipping, about one tablespoon at a time. Continue whipping until stiff peaks form.

Slowly fold in one third of the dry ingredients with a spatula, so the egg white mixture stays fluffy. Repeat process twice until the dry ingredients are fully incorporated. Spread batter into the prepared pan and smooth evenly.

Bake for 30 minutes or until lightly golden.

Meanwhile, spread a clean, thin dishcloth or tea towel on the countertop. Generously sprinkle 114 grams powdered sugar over the dishcloth in the shape of the cake roll pan, about 25 x 38 cm.

When the cake is done baking, remove from the oven. Separate cake’s edges from the pan with a knife or spatula. Turn the cake pan upside down onto the powdered sugar-covered towel. Slowly peel off the parchment paper from the bottom of the cake. Beginning at one of the short edges of the cake, begin rolling the warm cake up with the towel inside. Let cool completely at room temperature for at least 1 hour.

Filling

In a large bowl, beat the cream cheese with a hand mixer until smooth. Add the powdered sugar and vanilla extract, beat on low until combined. While beating, slowly add the whipping cream and beat for 3-4 minutes or until stiff peaks form.

In a separate medium bowl, mix the berries together.

Assembly

After the rolled cake has cooled for 1 hour, slowly unroll the cake on the towel. Spread half of the filling on the cake and top with half of the berries. Carefully roll up the cake without the towel and place on a serving plate. Spread top and sides with remaining filling and top with berries.

Notes

Recipe by Meaningful Eats

  • Nielsen-Massey time icon

    1 hrprep

  • Nielsen-Massey time icon

    30 minscook

  • Nielsen-Massey yield icon

    6-8servings

This Recipe Uses

Pure Vanilla Extract

Pure Almond Extract