Angel Food Strawberry Roll
1 (14.5 oz.) pkg. angel food cake mix
1 quart strawberries, sliced
1/4 cup sugar
2 cup heavy cream or large container non-dairy whipped topping
Grease 17x 1-1/2 x1 jelly roll pan with vegetable oil and line
with waxed paper.
Grease paper. Prepare cake as directed on package. Spread batter
in pan. Bake at 375 degrees F. for 10-12 minutes.
Sift powdered sugar in a 17x 1-1/2 x1 rectangle on a clean, dry
kitchen towel. When cake is done, loosen sides and turn out onto powdered
sugar on towel. Peel off waxed paper. Starting at narrow end, roll up cake
and towel together. Cool on wire rack for 20 min., seam side down. Combine
strawberries and sugar and set aside. If using heavy cream, beat cream
until foamy, gradually add in 3 tablespoon powdered sugar, continue beating
till soft peaks form. Drain berries. Unroll cake and remove towel. Spread
cake with 1/2 the whipped cream or non-dairy whipped topping. Top with
sliced strawberries. Re-roll the cake (without the towel). Place on serving
plate, seam side down. Spread with remaining whipped cream or topping.
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