How to Roll the Perfect Angel Food Cake No Cracks Valentine Days
Cake Decorations Dessert
Soft, Fluffy, and Elegantly Pink
Valentine’s Day is the perfect moment to slow down, step into the kitchen, and create something thoughtful for the people we love. This pink angel cake roll is one of those desserts that looks delicate, tastes comforting, and instantly elevates any celebration.
The sponge is incredibly soft and light, with a fine crumb and gentle sweetness. Paired with silky whipped cream, each bite feels smooth, balanced, and not overly rich. The subtle pink hue adds a romantic touch, making it ideal for Valentine’s Day, anniversaries, or any special occasion that deserves a little extra care.
If you enjoy baking desserts that feel refined yet approachable, this cake roll is a beautiful recipe to add to your collection. The steps are simple, and the result is consistently impressive.
Ingredients
Cake Roll
- 45g corn oil
- 70g milk
- 65g low-gluten flour
- 10g milk powder
- 1g cactus fruit powder
- 60g egg whites
- 170g egg whites
- 60g granulated sugar
- A few drops of lemon juice
Cream Filling
- 300g heavy cream
- 20g granulated sugar
Step-by-Step Instructions
1. Prepare the Oil and Milk Base
In a mixing bowl, combine the corn oil and milk. Stir until fully emulsified and smooth.
2. Add Dry Ingredients
Sift in the low-gluten flour, milk powder, and cactus fruit powder. Mix gently until the batter is smooth and lump-free.
3. Incorporate Egg Whites (Part One)
Add 60g of egg whites to the batter and mix until well combined. Set aside.
4. Whip the Meringue
In a clean bowl, combine 170g egg whites with lemon juice. Whip until foamy, then gradually add the sugar. Continue beating until stiff, glossy peaks form.
5. Combine Batter and Meringue
Fold one-third of the whipped egg whites into the batter to loosen it. Gently fold in the remaining meringue until evenly combined, taking care not to deflate the mixture.
6. Bake
Pour the batter into a lined baking pan and smooth the surface. Bake in a preheated oven at 150°C (top heat) and 140°C (bottom heat) for 30 minutes.
7. Prepare the Cream Filling
Whip the heavy cream and sugar until medium-stiff peaks form. The texture should be smooth and spreadable.
8. Assemble the Cake Roll
Once the cake has cooled slightly, spread an even layer of whipped cream over the surface. Roll the cake tightly using baking paper to guide the shape.
9. Chill
Refrigerate for at least 2 hours to allow the cake to set and slice cleanly.
10. Decorate and Serve
Decorate with additional whipped cream and simple garnishes if desired. Slice and serve.
Baking Notes
- Use low-gluten flour for the softest texture.
- Fold gently to maintain volume and achieve a light sponge.
- Proper chilling ensures clean slices and a refined presentation.
Final Thoughts
This Valentine angel cake roll delivers a refined balance of softness, light sweetness, and elegant presentation. It is a dessert that feels thoughtful, polished, and deeply comforting — perfect for celebrating love in its simplest and most sincere form.