This recipe feels like a long time coming, but here we are. Last year I made 3 or 4 angel food cake rolls alone, because you just loved them! Angel food cake rolls are seriously so easy, and you can fill them with almost anything. So far we have:
Triple Berry Angel Food Cake Roll Cherry Cheesecake Angel Food Cake Roll Pineapple Lush Angel Food Cake Roll Pumpkin Angel Food Cake Roll
So I’m back with something summery! Strawberries and lemon are pretty much my two favorite dessert flavors ever, so we are combining them here for the ultimate fresh and fruity dessert. It will get you rave reviews with anyone who tries it but it’s not going to take you all day (it’s just going to look like it took you all day 😉 )
Tips for making an Angel Food Cake Roll:
Can I make this Angel Food Cake roll ahead?
Yes! Here are a few tips for making this dessert (or different components of it) ahead to serve later:
You can make the angel food cake well in advance — simply bake, roll, then place in a plastic bag (or something airtight) and store on the counter for up to 2 days or freeze for up to 3 months — just be sure it is completely thawed to room temperature before you try to unroll it. You can make the lemon curd up to 2 weeks in advance. You can chop your strawberries and store refrigerate up to 1 day in advance. You can roll your cake, but leave the topping off so you can cover completely. This way you can refrigerate for 1-2 days before serving (depending on how your strawberries are looking), then just top and serve.
Variations on this Strawberry Lemon Angel Food Cake Roll:
Try swapping the lemon curd with lime or another citrus All berries would be great in here! Blueberries, raspberries, cherries, even other fruit such as bananas or oranges, you just have to keep in mind how long they’ll last once it’s put together. Swap the lemon curd with Nutella or chocolate pudding for a fun chocolatey twist on this angel food cake roll
Tools you’ll need to make this recipe:
You’ll need a large rimmed baking sheet (affiliate link) so your batter doesn’t spill over into the oven You’ll also need some parchment paper for lining your pan You’ll need an electric mixer — I use the KitchenAid hand mixer (affiliate link) — for whipping your topping. Other than that, you don’t need any fancy tools! A large bowl, whisk, a clean lint-free towel, and you’re set 🙂
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