Heath Bar Angel Roll

I think my affinity to sweets is no secret to most of you. It is a serious problem I have. I am always thinking of yummy treats that I want to make. The problem with this is I usually already have 2 or 3 desserts hanging around my house. I don't know if my taste buds call it a problem, but the scales sees it as a problem. Luckily we have lots of friends, family, and coworkers near by that we can share the treats with. Well a few weeks ago my sister made a delicious angel food cake made the traditional way with whipping cream and strawberries. This sparked my memory of a dessert I would make years ago. I got the idea from one of my old roommates. The first time she made it for us I knew it was love. One of my other roommates and I made it several times after that. I knew I had to make it again. I held off for a few weeks, but today it was time!

Heath Bar Angel Roll

1 cup sifted flour
1 1/2 cup sifted sugar
1 1/4 cups egg whites (about 10 eggs) at room temperature
1 1/4 tsp cream of tarter
1/4 tsp salt
1/4 tsp almond extract
1 tsp vanilla
2 cups whipping cream
6 tbs sugar
Heath or Skor candy bars crushed up (you can find bags of Heath toffee bits near the chocolate chips at the grocery store)

Sift flour and 1/2 cup sugar together in a small bowl. In a large separate bowl combine egg whites, salt, cream of tarter, almond extract and vanilla. Beat with an electric mixer until soft peaks form. Add remaining 1 cup sugar gradually, 1/4 cup at a time. Beat well after each addition. Fold in flour mixture by hand. Fold mixture gently to not deflate egg mixture.

Line a jelly roll pan with parchment paper. Pour angel food cake batter into prepared pan. spread evenly to fill the whole pan. Bake in a 350 degree oven for 15-20 minutes or until cake springs back when lightly touched. Remove from oven and loosen edges with a knife. Turn warm cake onto an extra piece of parchment paper or a towel dusted with powdered sugar. Allow to cool completely on wire wrack.

While cake is cooling prepare whipping cream. In a cooled bowl with cooled beaters combine whipping cream and sugar. Beat at med high speed until soft peaks form.

After cake is cooled unroll gently. Spread whipping cream on unrolled cake. Sprinkle with heath toffee bits. Roll back up and store in the freezer until ready to eat. When ready to serve slice into desired size of pieces and enjoy.