Berry Angel Food Cake Roll Recipe

My new summer favorite would be the Berry Angel Food Cake Roll. It was easy to create and put together, and it tastes great in the summer.


  • 1 box Angel Food Cake mix- and ingredients to prepare
  • 1/2 c + 3/4 c powdered sugar- divided
  • 8 oz cream cheese at room temperature
  • 1 1/2 c heavy cream
  • 1 t vanilla
  • 1 1/2 c fresh strawberries diced
  • 1 1/2 c fresh blueberries
  • 1 1/2 c fresh raspberries


  1. Preheat the oven to 350°F and line a rectangle 10x15x1′′ rimmed baking sheet with parchment paper (or a large jelly roll pan). Neither the pan nor the parchment should be greased.
  2. Follow the package directions for making Angel Food Cake. Bake until the top is brown and the sides begin to crack in the preheated pan. After 8-10 minutes, have a look.
  3. Spread a clean kitchen towel on the counter and sprinkle equally with 1/2 cup powdered sugar while the cake bakes. When the cake is done, flip it out onto the towel, peel off the parchment paper, and wrap it up with the towel inside, starting at the short end. Allow to cool to room temperature before serving.
  4. With an electric mixer, whip the cream cheese until smooth in a large mixing basin. On low, mix in 34 cup powdered sugar, vanilla, and cream until incorporated, then on high for 3-4 minutes, or until frothy and firm peaks form.
  5. Unroll the cooled cake and distribute half of the frosting filling equally on the flat cake, followed by half of the berries. Roll up carefully (without the cloth this time) and place on a serving platter. Spread the remaining filling on top and finish with the remaining berries. Serve right away, and keep any leftovers refrigerated.

Source: Red Apple Apron

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