Roll out angel food cake with summer berries

By Carolanne

By Gretchen McKay / Pittsburgh Post-Gazette
Adapted from www.tasteofhome.com

Ingredients

• Boxed angel food cake mix, plus ingredients to prepare
• 1/4 cup plus 3/4 cup powdered sugar, divided
• 8 ounces light cream cheese, room temperature
• 1 teaspoon vanilla
• 1 1/2 cups heavy cream
• 1 1/2 cups diced fresh strawberries, divided
• 1 1/2 cups fresh blueberries, divided
• 1 1/2 cups fresh raspberries, divided

Details

Adapted from post-gazette.com

Preparation

Step 1

Preheat oven to 350 degrees. Line the bottom of a 10½-by-15½-inch jelly roll pan with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.

Prepare angel food cake mix according to package directions.

Pour cake batter into prepared pan. Place in oven and bake for about 15 to 20 minutes, until the top is golden and springs back when lightly touched.

Loosen cake from the edges of the pan.

Spread out a clean kitchen towel and sprinkle evenly with 1/4 cup powdered sugar. Flip warm cake out onto the towel and carefully remove parchment paper while cake is still warm.

Immediately roll up cake, in the towel, starting at the short end. Place seam-side down on cooling rack and let cool completely at room temperature, 1 to 2 hours.

In a large bowl, beat cream cheese with an electric mixer until smooth. Add 3/4 cup powdered sugar, vanilla and heavy cream. Beat on low until combined, then on high for 3 to 4 minutes until fluffy and stiff peaks form. Unroll cooled cake and spread with half of the filling.

Top iced cake with half of strawberries, blueberries and raspberries.

Carefully roll cake back up and place on a serving plate.

Spread top and sides with remaining icing and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).