The recipe called for an Angel Food Cake mix, but I had some egg whites I needed to use up so I made mine from scratch. It turned out awesome! I like both types though. I included the link for the homemade version I made just in case you have a dozen egg whites laying around or feel adventurous!
I was a little nervous about the cake overflowing the pan so I filled a bread pan half way with part of the batter, then added the rest of the batter to the sheet pan and baked them both. So if you're feeling like your pan is a little short or small, that's always an option. I still filled the sheet pan almost all the way to the top, just not quite.
Also, I forgot to sprinkle powdered sugar on the towel before flipping the cake out but it still worked out fine, so if you forget to do that too, don't despair, all is not lost :).
1 Angel Food Cake mix plus ingredients to prepare
Preheat oven to 350 degrees F and line the bottom of a half sheet pan (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 directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *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, almond extract, 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, but still delicious a few days later!
Berry Angel Food Cake Roll
1 Angel Food Cake mix plus ingredients to prepare
*or from scratch Angel Food Cake
1/4 cup + 3/4 cup powdered sugar divided
8 oz cream cheese room temperature
1 1/2 cups heavy cream 35%
1 teaspoon vanilla
1/4 cup + 3/4 cup powdered sugar divided
8 oz cream cheese room temperature
1 1/2 cups heavy cream 35%
1 teaspoon vanilla
1 tsp almond extract
4 cups berries (raspberries, blueberries, strawberries, etc.)
Instructions:
4 cups berries (raspberries, blueberries, strawberries, etc.)
Instructions:
Preheat oven to 350 degrees F and line the bottom of a half sheet pan (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 directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *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, almond extract, 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, but still delicious a few days later!
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