Angel Food Berry Roll Cake
This cake is the perfect entry level dessert into the "roll cake" world. If you've never made a roll cake they can be a bit finicky--but not this one. The angel food cake is flexible and rolls nicely.
Angel Food Berry Roll Cake
Angel food cake mix (I like Betty Crocker)
1 cup diced strawberries
1 cup blueberries
1 cup raspberries
8-ounce package cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
2 teaspoons vanilla extract
extra powdered sugar for sprinkling
1. In a stand mixer, prepare angel food cake mix according to package directions.
2. Pour the batter onto a parchment-lined baking sheet. Bake at 400 degrees for about 20-22 minutes or until slightly golden brown. Use a butter knife to gently go around the pan, loosening the cake from the pan.
3. Spread a tea towel out and sprinkle with about 1/4 cup of powdered sugar. Flip the pan onto the tea towel. Roll the cake up tightly. Let it cool completely.
4. In a stand mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and mix until combined. Add heavy whipping cream and whip until stiff peaks form.
5. In a small bowl mix strawberries, blueberries, and raspberries.
6. Gently unroll the cake. Spread the whipped cream mixture evenly. Reserve about 1/3 cup of the whipped mixture. Sprinkle the fruit over and gently press down, reserving about 1/3 cup of the fruit.
7. Roll up gently. Spread the reserved cream mixture down the middle and press the reserved fruit. Sift powdered sugar over to finish.
8. Serve. Refrigerate leftovers.