This angel food cake recipe is thanks to Alton Brown, of the Food Network. One cake yields about 10 servings, each of which are only 208 calories with no fat grams!

The angel cake roll variation, pictured, is ours as seen in our March Skillets Show 2013. See variation recipe below cake recipe.

Celebrate with angel roll cake
with strawberry sorbet
and warm ganache and a
peanut nut cluster for the crunch!


  • 1 3/4 cups sugar

  • 1/4 teaspoon salt
  • 1 cup cake flour, sifted
  • 12 egg whites, room temperature
  • 1/3 cup warm water
  • 1 teaspoon vanilla, or other
  • 1 1/2 teaspoon cream of tartar


In food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt and cake flour, and set aside remaining sugar. In large bowl, use whisk to thoroughly combine egg whites, water, and extract and cream of tartar.  Switch to electric mixer after two minutes. Beat in reserved sugar at medium speed until you you achieve medium stiff peeks; then sift enough of the flour mixture in to dust the top of the egg foam. Using spatula, fold in gently. Continue until all flour mixture is incorporated.

Carefully spoon into ungreased tube pan or two loaf pans.  Bake 350ºF for 35 minutes for the tube pan and 25-30 minutes for the loaf pans. Skewer should come out dry.
Cool upside down on cooling rack for at leas one hour before attempting to remove from pan.

Chef’s note: (1) Fresh eggs are easier to separate yolk and white than older eggs; (2) I am using the term “sift” so that the ingredients are gently distributed over the egg mixture to help incorporate and not be too heavy on the foam you’ve created.



  • 1 batch angel food cake

  • 2 quarts strawberries
  • 1 cup raw sugar (unbleached granulated sugar)
  • 1 teaspoon lemon juice
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • pinch of salt
  • 1 prepared pan
  • 1 clean tea towel, dusted with powdered sugar to receive cake roll right out of oven


To prepare the pan, line a jelly roll pan or sided cookie sheet pan with parchment.
To prepare clean tea towel* to receive cake roll after baking: Lay clean tea towel on cooling rack; dust with powdered sugar.

To prepare strawberry filling
. Slice half of the berries in halves or quarters; set aside. Mash the remaining half of the berries using food processor, pulsing just a few pulses (or cut them small dice by hand). Add the sugar and lemon juice to the mashed berries.

Place berry mixture in saucepan on medium heat. Bring to boil. Meantime mix the water slowly into cornstarch dissolving lumps as they form. When strawberry mixture comes to a boil slowly add the cornstarch and water to hot berries and simmer 8-10 minutes, or until completely thickened. Add and stir in a pinch of salt. Add remaining sliced berries, coating well, and pour and spread into bottom of prepared pan, on top of the parchment.

Pour batter on top of berry sauce and spread cake to cover well. Place into the 350ºF oven and bake 18-22 minutes, or until tooth pick comes clean and top is brown.

Turn the cake out onto the waiting tea towel while warm. Roll jelly roll fashion from shortest side (for fat roll and fewer servings) or longest side (for fewer turns but more servings). Roll cake into towel but do not roll the towel inside the cake as we do for jelly rolls that are not baked with filling. In the angel roll the strawberry filling should be tucked nicely in side. Place towel wrapped warm cake onto cooling rack and wait until cake is completely cooled before slicing. Serve with whipped cream and warm ganache as the picture shows.

Chef’s notes: *The towel must be very clean and odor free; do not use a tea towel that has been dried with dryer sheets or any perfumed application or the cake will pick up that flavor.
You may substitute a can of sweetened ready to use pie cherries in place of the strawberry sauce for a cherry angel roll.


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