Angel Food Pineapple Swiss Cake Roll

This Angel Food Pineapple Swiss Cake Roll is a delicious riff of a classic Kraft recipe . The ingredients included store bought Angel Food Cake filled with pudding, non-dairy whipped topping and canned pineapple filling. This "Swiss Roll" version is even better, using a baked Angel Food Cake on a jelly roll pan, then layered with a billowy cream cheese/fresh whipped cream frosting and crushed pineapple. A toasted coconut garnish is an optional garnish for a more tropical twist. This dessert is light and so good that our dinner guests asked for seconds.

Course Dessert

Cuisine American

Keyword Angel Lush Swiss Cake Roll with Pineapple

Prep Time 20

Cook Time 20

Minimum Cake Cooling Time 2

Total Time 2 40

Servings servings

Calories 149kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 Non-Stick Jelly Roll Pan 10 x 15 Inch my first choice OR
1 11x17 Baking Sheet Pan
Parchment paper
Non-stick spray Recommended: Bakers Joy Baking Spray
Soft and Clean Linen Stype Kitchen Towel (tea towel)

Ingredients

For the cake:

1 box Angel Food Cake mixed as directed
1/4 cup powdered sugar to coat the kitchen towel

For the filling:

1 package package cream cheese 8 ounce;room temperature
1 1/2 cups heavy whipping cream cold
1 teaspoon pure vanilla extract
1 cup crushed pineapple well drained
1 cup shredded coconut toasted (optional)

Instructions

For the cake:

Preheat oven to 350F and set the baking rack to the middle position.
Prepare your baking pan with baking spray (recommended: Bakers Joy Baking Spray) and parchment paper. I prefer to spray the pan, generously, first-- then add the parchment paper (see notes).
Prepare angel food cake batter according to package directions.
Spread the batter into prepared baking sheet and bake for 18-20 minutes, until light golden brown on top. If you use the recommended size pan, don't panic as the batter will puff up really high! As a precaution, I placed another baking sheet on the lower rack. The cake did not spill over, so please use the recommended size baking sheet.
Generously coat a clean kitchen (tea towel) with powdered sugar (see notes). When the cake turns a light golden brown, it's done. Carefully turn the cake onto the towel and, starting at the short end, begin rolling the cake. NOTE: The cake will deflate once it's turned over onto the towel. This is okay.
Set the cake aside to completely cool (this is very important). You could refrigerate the cake, as much as a day ahead.

For the filling:

Using a hand or stand mixer, beat the cream cheese until smooth.
Add the heavy cream and beat until soft peaks form. NOTE: I used my balloon whisk attachment with my stand mixer, so this worked a lot faster than a hand mixer. Otherwise, this can take at least 5 minutes with a hand mixer.
Add the ¾ cup powdered sugar and vanilla and continue beating on high speed until stiff peaks form.
Divide the whipped cream in half into two separate bowls.
To one half, add the crushed pineapple and stir just to combine.
Unroll the cooled cake and spread the pineapple mixture over top, leaving 1/2″ around the edge, and remove the towel. (See notes.)
Roll up carefully starting at the short end.
Spread the remaining whipped cream over the rolled cake and refrigerate at least 2 hours, or until ready to serve.
Any leftover cake can be covered with plastic wrap and stored in the refrigerator for up to 2 days.

Notes

Recipe source: The Recipe Rebel.com

Nutrition is calculate without the addition of coconut garnish.

NOTES:

Prepping the baking sheet is really crucial. Otherwise, the cake will not easily release, and could potentially break. If that happens (speaking from experience), keep in mind that the frosting can hide any imperfections!
I've decided that next time, I'd try rolling my cake with parchment paper. Why? Unless you add a LOT of powdered sugar, you run the risk of the cake sticking to the towel (it's happened to me more than once). Still, my Swiss Roll Cakes mistakes were glued and stuck together with the filling, and hidden with the frosting. It's our little "secret".

Nutrition