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Strawberry Angel Food Roulade New Age Health Spa (New York) 22 Servings 92 Calories per serving 1 & ¼ Cup Whole Wheat Pastry Flour 1 & ½ Cup Organic Cane Sugar, Divided 1 Pinch salt 1 & ½ Cups Egg White ¼ Teaspoon Cream of Tartar 2 Teaspoons Vanilla Extract ½ Cup Strawberry Jam (Low Sugar) Cooking Spray 1. Preheat oven to 350 degrees. To prepare 12” x 18” jelly roll pan, line it with parchment or waxed paper and lightly spray only the paper or bottom of the pan. 2. Sift together flour, ¾ cup sugar and pinch of salt. 3. Place room temperature egg whites into a mixing machine bowl with ¼ teaspoon cream of tartar and whip to soft peak stage, gradually adding ¾ cup sugar. DO NOT over whip and make the egg whites dry. Take mixing bowl off the mixing machine and gently fold in the flour mixture and vanilla. 4. Pour the mixture into the prepared baking pan and smooth out. Do not press the mixture, which will push out the air bubbles. Bake 20-30 minutes until firm, set and slightly browned. Let the cake cool for about 5 minutes, then lightly sprinkle with sugar. Gently flip the cake onto another piece of parchment or wax paper. Peel off the paper on the cake bottom. 5. Slightly dampen a clean kitchen towel the same size or a bit larger than the cake. Lay the towel on the cake. Carefully roll the cake up with the towel in the center and the paper on the outside. This will help the cake keep its shape until cooled. 6. When cool, unroll, remove towel and spread with jam. If the jam is not spreadable, try adding a bit of water or warming it a little. Roll the cake tightly and carefully to ensure a compact shape. Don’t worry about a few small cracks during the beginning of the rolling process; as the roll gets bigger, they won’t show. 7. When the cake has been rolled, tightly wrap with foil and refrigerate until firm. Slice and serve. Share a copy of this article with a friend, and tell them about Destination Spa Group® at www.destinationspagroup.com |