Berrylicious Angel Food Cake Roll
Ingredients:
- 1 Angel Food Cake mix, plus ingredients to prepare
- ¼ cup powdered sugar
Cream Cheese Filling Ingredients:
- 8 oz. pkg. cream cheese
- ¾ cup powdered sugar,
- 1½ cups heavy whipping cream
- 1 tsp. vanilla extract
- 4 cups chopped fresh berries of your choice — blueberries, raspberries, strawberries, blackberries
Directions:
- Preheat the oven to 350 F. Line the bottom of a 10-inch-by-15-inch-by-1-inch baking sheet with parchment paper. Spray the sheet lightly with cooking spray to help the parchment paper lay flat.
- Prepare the cake mix according to the package directions and pour batter into the prepared pan. Bake for about 20 minutes, until the top is golden and the edges begin to crack. It will rise up in the pan, but shouldn’t flow over.
- While the cake is still warm, use a butter knife to loosen it from the edges of the pan. Flip the warm cake onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper, and immediately roll up, with the towel inside. Let the cake cool completely at room temperature for 1 to 2 hours or in the fridge for about 1 hour.
- For the Cream Cheese Filling, beat cream cheese with an electric mixer until smooth. Add the powdered sugar, heavy cream and vanilla and beat on low until combined, then on high for a few minutes, until fluffy and thick. Don’t overmix, or it may become thin again.
- Unroll the cooled cake, spread half of the filling and top and then cover with half of the berries. Carefully roll the cake back up — without the towel — and place on a serving plate.
- Spread the top and sides with the remaining filling and top with the remaining berries
