A light, moist, and tender angel cake roll is a wonderful treat at any time! The blueberry jam filling, which was supposed to provide a contrast to the white cake, makes the cake a bit messy. It tastes great by itself and definitely worth trying!
- 35 g All-purpose flour
- 45 g Cornstarch
angiesrecipes - 1 tsp Vanilla powder
angiesrecipes - 6-7 / 200 g Egg whites
- ½ tsp White vinegar
- 1/ 4 tsp Salt
- 100 g White sugar
- 2 tbsp Raisins
- 1-2 tbsp Blueberry Jam
- Whisk together flour, starch and vanilla powder and sift. Prepare a 11x13-inch or two 9x7-inch baking trays lined with parchment paper. Evenly sprinkle raisins over. Preheat the oven to 175C/350F.
- Beat egg whites, salt and vinegar in the mixing bowl of a table mixer until foamy. Add in sugar and beat until soft peaks form. Gradually sift the flour mixture into the whipped egg whites and fold until the batter is well-combined. Pour into the prepared pans and bake for 15 minutes or so.
- Immediately invert the cake to cool for about 5 minutes on a rack and peel off the baking paper. Place the cake on a parchment paper, with the baked side up and raisin side down, and spread cake with jam to within 1 inch of edges. From the narrow side roll the cake up tightly. Chill the cake roll for 1 hour and slice to serve.
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