S'mores Angel Food Cake Roll

Ingredients

FILLING

1 can / 300 ml

Eagle Brand Chocolate Flavoured Sauce

1 cup / 250 ml

mini marshmallows

1/2 cup / 125 ml

mascarpone cheese

6

graham crackers, crumbled

1 1/4 cup / 300 ml

granulated sugar, divided

1 1/2 cup / 375 g

Naturegg Simply Egg Whites, well shaken

1 tsp / 5 ml

vanilla extract

1/2 tsp / 2 ml

salt

1/4 tsp / 1 ml

cream of tartar

sugar, for dusting

CAKE

1 cup / 250 ml

Robin Hood Best for Cake & Pastry Flour

Directions

1. FILLING: Place chocolate flavoured sauce in a heavy bottomed saucepan. Bring to a boil and cook for 3 minutes on medium-low, stirring frequently. Add mini marshmallows and stir until melted. Stir in cheese and graham crackers. Transfer to bowl and refrigerate for 1 hour.

2. Preheat oven to 350°F (180°C). Grease a 12” x 17” (30.5 cm x 43 cm) rimmed baking sheet and line with parchment paper.

3. CAKE: Sift flour and ½ cup (125 mL) sugar. Reserve.

4. Combine egg whites, vanilla, salt and cream of tartar in a large bowl of an electric mixer. Whip on medium-high speed just until soft peaks form. On medium speed, gradually add the remaining ¾ cup (175 mL) of sugar. Continue beating until all the sugar is incorporated and egg whites hold their shape.

5. Fold flour mixture very gently into egg white mixture in 3 additions. Carefully spread batter evenly over prepared pan.

6. Bake in preheated oven, 18-20 minutes or until a toothpick inserted in centre of cake comes out clean.

7. Dust cake immediately with icing sugar. Invert cake onto a clean tea towel and gently remove parchment paper. Starting from the shorter side, roll up cake in tea towel. This helps avoid cracking when assembling cake with filling. Cool on wire cooling rack.

8. ASSEMBLY: Unroll cooled cake and spread cold filling over cake. Roll up cake. Refrigerate until ready to serve. Can be made and assembled up to 2 days ahead.

Tips

1. For easy slicing, place cake in freezer for 30 minutes before serving.