@cooking4two

Recipe down below or on cooking4two.com INGREDIENTS 12 large egg whites ¼ tsp salt 1½ tsp cream of tartar 1c + 2 Tbsp cake flour 1¾ c granulated sugar divided 1½ tsp vanilla extract whipped cream assorted fresh berries INSTRUCTIONS Preheat oven to 350℉. In a stand mixer or a bowl you can use a hand mixer with add the egg white, salt, and cream of tartar. Beat until stiff peaks form. While this is mixing, sift together the cake flour and ¾ c sugar three times. Once stiff peaks have formed, beat in the vanilla and the remaining 1 cup of sugar. Fold in the flour and sugar mix. Line the bottom of a 13 x 9 cookie sheet with parchment paper. Pour the batter onto the paper, using a spatula to evenly distribute it. Bake for 20 minutes until the top is golden brown and a toothpick comes out clean. Generously powder a dish towel with powdered sugar, then flip the still-hot cake onto the towel. Starting with the short end of your cake, use the towel to roll the cake into a tight roll. Place in fridge until cooled. Once cooled, remove the cake and carefully unroll. Spread fresh whipped cream and place sliced berries of your choice on the inside. Starting at the same end as before, carefully re-roll the cake. Roll up with plastic wrap and chill another 30 minutes or until ready to serve. When ready to serve, remove the plastic wrap and place the roll on a serving tray or cutting board. Top with remaining whipped cream and berries. Cut into slices, serve, and enjoy! #summerdessert #angelfoodcake #berries #redwhiteandblue #fourthofJuly #dessert #familydessert #whippedcream #foryou #lightdessert

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