Right before the 4th of July weekend I spied this festive rolled cake recipe in the paper.
recipe adapted from tasteofhome.com
I’ve always wanted to try a rolled cake but lacked confidence that I could pull it off. Would my result look like this?
Isn’t this Pumpkin Roll so pretty?
I threw caution to the wind and told my guests they’d be guinea pigs. The result was so simple, refreshing and delicious
as the the pumpkin roll. The angel food cake with the berries is much thicker to roll than the pumpkin cake.
I had to share the recipe with the Posse and convince you how simple the process of rolling the cake really is. Plus I was excited to adapt the recipe to use the fresh peaches I recently brought home from Gaffney, South Carolina.
the Gaffney Peach water tower
- Boxed angel food cake mix PLUS ingredients to prepare
- ¼ cup PLUS ¾ cup powdered sugar, divided
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla
- 1½ cups heavy cream
- 3½ cups fresh diced peaches
- Preheat oven to 350 degrees. Line the bottom of a 10½-by-15½-inch jellyroll pan with parchment paper (make sure it lays flat on the bottom). Do not grease the pan.
- Prepare angel food cake mix according to package directions.
- Pour cake batter into prepared pan. Place in oven and bake for about 15 to 20 minutes, until the top is golden and springs back when lightly touched. Loosen cake from the edges of the pan.
- Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel and carefully remove parchment paper while cake is still warm.
- Immediately rollup cake, in the towel, starting at the short end. Place seam-side down on cooling rack and let cool completely at room temperature, 1 to 2 hours.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and heavy cream. Beat on low until combined, then on high for 3 to 4 minutes, until fluffy and stiff peaks form. Unroll cooled cake and spread with half the filling.
- Top iced cake with half the peaches.
- Carefully roll cake back up and place on a serving plate.
- Spread top and sides with remaining icing and top with remaining berries. Serve immediately. If you can't serve immediately, cover rolled and frosted cake with plastic wrap and refrigerate. When ready to serve (no more than a few hours later for best results) top with fresh diced peaches.
The video below shows you how to roll the warm cake, as instructed in steps 4 and 5, and how to
spread the filling on the rolled cake in step 6. It’s about a minute and 16 seconds long, so I promise it won’t chew up your valuable time.
What’s so hard about that? Not a peachy thing.
When I make this cake again, I will make it with less filling and smaller chunks of peaches on the inside to enable a tighter roll of the cake.
One technique I learned from this recipe is baking the angel food cake in a jelly roll pan. I’ve always baked it in a round tube pan, but baking it flat allows the Peaches and Cream Cake to be deconstructed easily into a parfait for serving. Simply cut the cake into cubes and top with the peaches and cream. There ya’ go! (If you want more parfait ideas see our post Parfaits Two Ways: Savory and Sweet.)
Have I convinced you that making a cake roll is simple? Now I must congratulate myself for making it through this post without a single on a roll pun. That was no easy task for me.
July 18, 2017