Triple Berry Angel Food Cake Roll
Servings 12 servings Calories 245kcal
1 Angel Food Cake mix plus ingredients to prepare
1/4 cup + 3/4 cup powdered sugar divided
8 oz light cream cheese room temperature
1 1/2 cups heavy cream 35%
1 1/2 cups fresh strawberries diced
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *** I baked my own angel food cake from scratch & prefer this method: ingredients & instructions are separate at the bottom for this angel food cake from scratch, and you will start with this recipe first.
*NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
Ingredients for Angel Food Cake
12 egg whites, room temperature
1½ teaspoons cream of tartar
Instructions for Angel Food Cake
Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.
In a small-medium bowl, combine cake flour, salt and half of the fine sugar. Sift together and set aside.
Preheat oven to 350 degrees F.
Combine egg whites, water, vanilla and cream of tartar in a large bowl. Whisk ingredients together for 2 minutes by hand until well combined. At this point, switch to a hand mixer or pour egg white mixture into bowl of a stand mixer and using a whisk attachment. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks can be formed.
Sprinkle some of the flour mixture over the top of egg white mixture. Gently stir in. Repeat until all of the flour mixture has been stirred evenly in.
Spoon mixture into an ungreased tube pan. Bake at 350 degrees F for 35 minutes until golden brown in color and cake is cooked through.
Invert baking sheet pan and cool upside down (cake remaining in pan) until completely cooled.
Follow instructions for pan baking - remove from sheet, flip onto powder sugar towel & roll immediately. Cool for 1-2 hours or place in fridge.
