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Lemon Blueberry Angel Food Cake Roll

This Lemon Blueberry Angel Food Cake Roll looks fancy but is so incredibly easy to make! It's made with angel food cake mix, a lemon cream cheese filling, and topped off with homemade whip!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Chilling time 6

Total Time 6 40

Servings servings

Calories 338cal

Author Ashley Fehr

Ingredients

1 angel food cake mix plus ingredients to prepare
¼ cup + ¾ cup powdered icing sugar
8 oz cream cheese (250 grams) room temperature
¾ cup heavy whipping cream (35%) cold
¼ cup lemon juice from one lemon
2 tablespoons lemon zest from 1-2 lemons
1 teaspoon vanilla extract
yellow food coloring, optional
1 can blueberry pie filling

Whipped Cream

1 cup heavy whipping cream (35%)
1-2 tablespoons powdered sugar
fresh blueberries and lemon slices for garnish

US Customary – Metric

Instructions

Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly with non stick spray and press parchment paper to the pan.
Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
Set aside to cool to room temperature, placing in the fridge if you want to speed up the process.
To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream, lemon juice, lemon zest and vanilla and beat until thick and combined. Add yellow food coloring if desired.
Make sure that the cake is completely cool and then unroll the cake. Spread with ½ of the cream cheese filling, and then spread with the blueberry pie filling. You may not use all of the filling — you want some in every bite but you also do not want it to squish out.
Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese filling.
Combine cream and powdered sugar and whip until stiff peaks form. Pipe or dollop over the top of the cake roll and top with lemon wedges and fresh blueberries if desired.

Video

Notes

Tips:

Use a baking sheet. A baking sheet (mine is 10″ by 15″ by 1″) creates the perfect thickness so the cake is easily rollable. I don’t recommend using any other pan.
Line and grease the baking sheet. This makes it a whole lot easier to remove the cake from the pan in one piece.
Work quickly. Once you turn the cake out onto the towel, roll it up right away. It’s more malleable when it’s hot. If it cools too much, it may crack when you roll it.
Use a lint-free towel. Something thin and not fluffy means that we don’t have fuzzies on our cake.
Sugar the towel. Adding a layer of powdered sugar to the towel helps prevent sticking.
Cool the cake completely. If you add the filling while the cake is still hot, it will just melt and become runny. I also recommend chilling the cake again after you add the filling and before you slice it. This makes it easier to get nice clean cuts.

Storage:

Nutrition

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Strawberry Lemon Angel Food Cake Roll

Ashley Fehr — Mon, 22 Jul 2019 06:57:35 +0000

This Strawberry Lemon Angel Food Cake Roll is an easy dessert made with angel food cake mix, fresh lemon curd, and loads of fresh strawberries! The perfect summer dessert!

This recipe feels like a long time coming, but here we are.

Last year I made 3 or 4 angel food cake rolls alone, because you just loved them! Angel food cake rolls are seriously so easy, and you can fill them with almost anything.

So far we have:

So I’m back with something summery!

Strawberries and lemon are pretty much my two favorite dessert flavors ever, so we are combining them here for the ultimate fresh and fruity dessert.

It will get you rave reviews with anyone who tries it but it’s not going to take you all day (it’s just going to look like it took you all day )

Tips for making an Angel Food Cake Roll:

Make sure you use a large rimmed baking sheet and line it with parchment paper — this will ensure you don’t have oven spillage and will help you remove the cake from the pan when it’s done baking.
Sugar your towel well to help prevent sticking
Let it cool for a good long time — if you try to fill it while it’s still warm, your filling will melt and slide all over the place.
Once it’s rolled, be sure to let it chill for a good long time — this will help to ensure nice even slices.

Can I make this Angel Food Cake roll ahead?

Yes! Here are a few tips for making this dessert (or different components of it) ahead to serve later:

You can make the angel food cake well in advance — simply bake, roll, then place in a plastic bag (or something airtight) and store on the counter for up to 2 days or freeze for up to 3 months — just be sure it is completely thawed to room temperature before you try to unroll it.
You can make the lemon curd up to 2 weeks in advance.
You can chop your strawberries and store refrigerate up to 1 day in advance.
You can roll your cake, but leave the topping off so you can cover completely. This way you can refrigerate for 1-2 days before serving (depending on how your strawberries are looking), then just top and serve.

Variations on this Strawberry Lemon Angel Food Cake Roll:

Try swapping the lemon curd with lime or another citrus
All berries would be great in here! Blueberries, raspberries, cherries, even other fruit such as bananas or oranges, you just have to keep in mind how long they’ll last once it’s put together.
Swap the lemon curd with Nutella or chocolate pudding for a fun chocolatey twist on this angel food cake roll

Tools you’ll need to make this recipe:

You’ll need a large rimmed baking sheet (affiliate link) so your batter doesn’t spill over into the oven
You’ll also need some parchment paper for lining your pan
You’ll need an electric mixer — I use the KitchenAid hand mixer (affiliate link) — for whipping your topping.
Other than that, you don’t need any fancy tools! A large bowl, whisk, a clean lint-free towel, and you’re set

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Strawberry Lemon Angel Food Cake Roll

This Strawberry Lemon Angel Food Cake Roll is an easy dessert made with angel food cake mix, fresh lemon curd, and loads of fresh strawberries! The perfect summer dessert!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 451cal

Author Ashley Fehr

Ingredients

Angel Food Cake

1 box plain Angel Food Cake mix
1 1/4 cups cold water (or what is required on box)

Lemon Curd

1 cup granulated sugar 200g
4 eggs
3/4 cup fresh squeezed lemon juice
zest of 1 lemon
2 tablespoons butter

Cream Cheese Whipped Cream

4 oz cream cheese (½ 250g package) room temperature
1/2 cup powdered sugar
1 cup heavy whipping cream
1 lb fresh strawberries finely chopped

Instructions

Angel Food Cake

Preheat oven to 350 degrees F and line a 10x15x1″ rimmed baking sheet with parchment paper (a little cooking spray on the pan helps the parchment to stay put!)
In a large bowl, whisk together the cake mix and required amount of water as directed on the box.
Pour into prepared pan and bake for 20-23 minutes, until light golden brown on top.
Dust a clean, lint-free kitchen towel with powdered sugar and turn the warm cake out onto the towel. Peel off the parchment.
Roll the cake up with the towel, starting at the short end. Let cool completely (if leaving it more than a few hours, be sure to wrap completely in a towel or place in an airtight container or bag).

Lemon Curd

While your cake is cooling, make your lemon curd. In a large saucepan, whisk together sugar, eggs, lemon juice and lemon zest.
Cook over medium heat, whisking constantly, until thickened (it will coat the back of a spoon). Stir in butter.
Strain through a fine mesh sieve to remove any lumps. Press a piece of wax paper or plastic wrap onto the surface of the lemon curd in the bowl and refrigerate until chilled, at least a few hours.

Assembly

Just before assembling, make your whipped cream. In a large bowl, beat your room temperature cream cheese with an electric mixer until smooth.
Add powdered sugar and beat again until combined. Add cream and beat on low until incorporated, then on high until thickened and fluffy (see video for desired texture).
Carefully unroll the cooled cake. Spread with lemon curd, leaving a few inches at the far end of the cake (it will squish down as you roll it).
Cover with chopped strawberries (save some for the top!) and carefully roll back up.
Place on a serving plate and cover with cream cheese whipped cream, then decorate with strawberries and lemon slices if desired.

Video

Nutrition

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Lighter Pumpkin Roll Recipe + VIDEO

Ashley Fehr — Mon, 17 Sep 2018 06:38:52 +0000

This Lighter Pumpkin Roll is an easier, lighter version of the classic Libby’s pumpkin roll. It’s made with just a few ingredients but your guests will never know how quickly it came together! Includes step by step recipe video.

How to roll a cake:
Tips for making this lighter Pumpkin Roll:
How to make this Pumpkin Roll ahead:
Lighter Pumpkin Roll Recipe

We are smack dab in the middle of September and Pumpkin Spice Lattes are everywhere.

I love September.

The weather is perfect, usually. It’s warm but the mornings and evenings are cool. The leaves are changing. It’s back to routine. And it’s my birthday month.

Am I making this Pumpkin Roll for my birthday this year?

Most definitely I am not.

I am actually — gasp — not a big pumpkin lover. I’ll try it, and maybe even eat one piece (which is me coming a long ways in the last few years!), but the rest is the husband’s. And he’s not mad about it.

Me? Fall is all about the apples, the cinnamon, and getting back to warm, cozy soups and stews.

But ever since the popularity of my Triple Berry Angel Food Cake Roll, I try to come out with a new variation every now and then.

This pumpkin roll? I’ve been dreaming up for months.

SO yes, you guessed it! This lighter pumpkin roll is made with an angel food cake and I dare you to give it a try! I know that the classic pumpkin roll graces a lot of Thanksgiving tables these days, but why not an easier and lighter version? Because the holidays are crazy enough!

How to roll a cake:

Making a cake roll is really not as hard as it may seem, provided you follow a few simple steps. Go rogue, and I can’t guarantee the same results

Start with a hot or warm cake. If your cake is cold when you try to roll it, it might crack, which is not the look you’re going for.
Start with the right cake. Not all cake recipes will roll without cracking and hold their shape — you want to make sure you follow whichever recipe you’re using.
Let the cake cool completely before unrolling. This is essential because it will help the cake roll to hold its shape when you reroll it.
Fill, then gently roll the cake back up. You want to go slowly so you don’t have filling spilling everywhere!
Chill thoroughly. If you want nice, clean slices of this pumpkin roll, you need to let it chill until it is very cold, which makes it perfect for making ahead.

Tips for making this lighter Pumpkin Roll:

I use an angel food cake mix because making angel food cake from scratch is a little more labor-intensive than making a regular cake. This is the way I like to do it, if you’d like to whip up a homemade pumpkin angel food cake for this recipe, that will work, too.
You will want to use pure pumpkin puree in this recipe, and not pumpkin pie filling. The cake mix has enough sugar in it without adding pie filling to the mix.
Be sure your pan is large enough, and has high enough sides — you do not want oven spillage!
I often get questions on my other angel food cake rolls (this Pineapple Lush Angel Food Cake Roll and this Cherry Cheesecake version) about substituting whipped topping for the filling. Yes, that’s totally fine, but I love me some cream cheese and real whipped cream, so I’m always going to stick with the original. Keep in mind that whipped topping alone is very light and may squish out more as you roll it up.

How to make this Pumpkin Roll ahead:

This Angel Food Cake Pumpkin Roll is easy to make ahead, and in fact, it’s probably better if you do. There are a few ways you can do this:

Make the cake, roll it while hot, cover completely in a plastic bag or similar, and refrigerate up to 3 days before filling.
Make the cake, roll it while hot, cover completely in a plastic bag, and freeze up to 3 months. To fill, let thaw completely at room temperature. Unroll and fill, then reroll.
You can make the cake roll up until completion, cover and refrigerate up to 24 hours.
You can make the cake roll up until completion, cover completely and freeze. Thaw in the refrigerator for 6-8 hours before slicing.

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Lighter Pumpkin Roll

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 293cal

Author Ashley Fehr

Ingredients

1 angel food cake mix dry
1 cup pure pumpkin puree
1 cup cold water
1 teaspoon pumpkin pie spice
8 oz light cream cheese (1 package)
3/4 cup powdered icing sugar plus extra for dusting
1 cup heavy cream 35%
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees F and line a large rimmed baking sheet with parchment paper (cooking spray helps to keep the parchment down on the pan).
In a large bowl, whisk together the angel food cake mix, pumpkin, water, and pumpkin pie spice vigorously, until fluffy.
Spread batter onto the prepared baking sheet and bake for 20 minutes, or until dry in the middle.
Dust a clean, lint-free kitchen towel with powdered sugar and turn the hot cake out onto the towel. Remove the parchment from the back of the cake.
Roll the cake up starting at the short end and let cool completely — a few hours in the refrigerator works great.
Prepare the filling: with an electric mixer, beat cream cheese until smooth. Add sugar, cream and vanilla and beat on high until thickened and fluffy — it will hold stiff peaks when done.
Unroll the cooled cake and spread with cream cheese filling. Roll back up carefully (no towel this time!) and place on a serving plate.
Refrigerate for at least 4 hours until ready to slice and serve.

Video

Nutrition

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Cherry Cheesecake Angel Food Cake Roll + VIDEO

Ashley Fehr — Mon, 18 Jun 2018 06:09:12 +0000

This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It’s made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It’s the ULTIMATE summer dessert! Switch up the fruit to suit your tastes. Includes step by step RECIPE VIDEO

Sometimes, when something is working, you just gotta run with it.

And these angel food cake rolls? Apparently, these are working for you just fine

When I first posted this Triple Berry Angel Food Cake Roll last Spring, it went instantly viral. I mean, more instant than I have ever seen before. I think the video had 2 million views in the first 24 hours!

So back around Easter, I obviously needed a new variation, and this Pineapple Lush Angel Food Cake Roll was born. Again, another hit.

Since it’s obvious you’re down with the way this is going, I’m adding this Cherry Cheesecake Angel Food Cake Roll to the mix.

Cherry cheesecake is one of my favorite flavor combinations of all time. Gimme the Cherry Cheesecake Ice Cream, Cherry Cheesecake Crepes, Cherry Cheesecake Brownies…. I will take one of each

I don’t know what it is, but it’s some kind of amazing.

A close second? This No Bake White Chocolate Raspberry Cheesecake the world has been obsessing over — it’s worth it!

It’s also obvious that you are okay with a little cake mix magic every now and then.

I try *really* hard to keep things from scratch around here. And that’s because I think it is really important to have home cooked meals and to nourish your body with the food that you eat.

But I’m not that stubborn about it.

A cake mix thrown in here and there for ease is not going to kill you. It’s not going to turn you into an unhealthy person the second you take a bite.

It’s all going to be okay.

So while I was hesitant to share that first angel food cake roll back in the day, I am not any longer. Life is all about enjoying the things you love, in moderation if necessary, and I’m not going to feel guilty about it

How to Make an Angel Food Cake Roll:

Easy!

You’ve got to start with hot cake. Don’t skip that part, as the cake will crack and not roll well.
You’ve got to let it cool completely before you fill and roll it back up. Basically, this cake roll game here is all about patience.
You’ve got to let it chill again (yes, again!) before you slice it, but only if you want pretty slices It will taste the same either way.
Don’t go improvising and using another cake mix thinking it will just work out. It won’t. You need the right cake for it to roll properly, so use a cake roll recipe if you’re going to get crazy.

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Cherry Cheesecake Angel Food Cake Roll

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 336cal

Author Ashley Fehr

Ingredients

1 angel food cake mix plus ingredients to prepare
¼ cup + ¾ cup powdered icing sugar
8 oz light cream cheese 1 package, room temperature
1 1/2 cups heavy cream 35%, very cold
1 teaspoon vanilla extract
1 can cherry pie filling
crushed graham crackers for garnish

Instructions

Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly (optional – it will climb higher if you leave ungreased)
Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process.
To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes.
Make sure that it is completely cool and then unroll the cake. Spread with ¾ of the cream cheese filling, and then spread with ¾ of the cherry pie filling.
Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

Video

Nutrition

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Pineapple Lush Angel Food Cake Roll Recipe + VIDEO

Ashley Fehr — Wed, 14 Mar 2018 06:57:10 +0000

This Pineapple Lush Angel Food Cake Roll is a new twist on the popular Angel Lush recipe! It’s a fun dessert for Easter or Spring that’s big on flavour and not too heavy. The perfect way to end a big holiday dinner! Includes step by step recipe video.

So it has been almost a year since this Triple Berry Angel Food Cake Roll entered the world and went immediately viral. Obviously it was time for its equally as tasty sister here: The Pineapple Lush Angel Food Cake Roll!

I know many of you have probably seen the classic Angel Lush cake from Kraft — it seems to be in every Spring magazine or newsletter and it’s a recipe that I remember being served at many family gatherings as a child.

My grandma even clipped the recipe out of Kraft magazine to add to the cookbook of favourite family recipes that she gave to me when I was married (always from there: these Sour Cream Cookies, this Lazy Daisy Cake, and this Hot Fudge Sundae Cake!)

Crushed pineapple just seems to be one of those things that show up in these retro desserts, and you either love it or hate it. Me? I’ll almost never turn down a dessert. I’m actually having a hard time thinking of one right now that I don’t like!

How about you? What are your least favorite desserts?

Cake rolls are so pretty but, as I learned when I made that Triple Berry Angel Food Cake Roll, they really don’t work unless you have the right cake recipe. Boxed angel food cake? It’s so easy and turns out every time, plus it rolls so easily without cracking!

I know it’s not that glamorous, and I know it’s not 100% made from scratch (feel free to make yours from scratch!), but it’s quick, easy, delicious and a lighter option for serving after a big meal (or if you’re just one who’s prone to eating half a cake in one sitting…. not that I’d know anything about that).

Tips and Tricks for Making this Pineapple Lush Angel Food Cake Roll:

You can absolutely mix up the filling if you aren’t a fan of pineapple — or just try my Triple Berry Angel Food Cake Roll instead
You can make the cake ahead of time, roll it up in the towel and leave in the refrigerator for a couple days until you are ready to roll — just be sure there is no cake exposed or place in a plastic bag to keep it fresh. This makes it a great dessert for those busy holiday dinners!
Toasted coconut goes perfectly with this, so go a little pina colada if that’s your thing

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Pineapple Lush Angel Food Cake Roll

This Pineapple Lush Angel Food Cake Roll is a new twist on the popular Angel Lush recipe! It’s a fun dessert for Easter or Spring that’s big on flavour but low calorie and not too heavy. The perfect way to end a big holiday dinner! Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 327cal

Author Ashley Fehr

Ingredients

1 Angel Food Cake mix plus ingredients to prepare it
1/4 cup + ¾ cup powdered sugar
1 package cream cheese, room temperature 8 oz
1 1/2 cups heavy whipping cream 35%, cold
1 teaspoon vanilla
1 cup crushed pineapple drained well

Instructions

Preheat oven to 350 degrees F and line an 11×17″ (12 cup) rimmed baking sheet with parchment paper and spray lightly with non-stick spray (if you’re having a hard time getting the parchment to stay, spray the pan first and then add the parchment on top, pressing it into the corners).
Prepare angel food cake batter according to package directions. Spread into prepared baking sheet and bake for 18-20 minutes, until light golden brown on top. It will rise and may become higher than the sides of the pan, but I’ve never had it go over in the oven. If you use the right size of pan, it should not go over.
Lay a clean lint-free kitchen towel flat and sprinkle with ¼ cup powdered sugar. When the cake comes out of the oven, turn it out onto the towel and wrap it up tightly, with the towel inside, starting at the short end. Set aside to cool completely (you can pop it in the freezer for an hour or the fridge for a few hours if you’re impatient).
In a large bowl, beat the cream cheese until smooth. Add the cream and beat with an electric mixer until soft peaks form — this can take up 5-8 minutes so be patient.
Add the ¾ cup powdered sugar and vanilla and continue beating on high speed until stiff peaks form.
Divide the whipped cream in half using two separate bowls. To one half, add the crushed pineapple and stir just to combine.
Unroll the cooled cake and spread the pineapple mixture over top, leaving 1/2″ around the edge. Roll up carefully starting at the short end (no towel this time!).
Spread the remaining whipped cream over the rolled cake and refrigerate at least 2 hours, or until ready to serve. Cover leftovers and store in the refrigerator up to 2 days

Video

Nutrition

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Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert)

Ashley Fehr — Mon, 22 May 2017 06:52:13 +0000

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries Includes step by step recipe video.

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So I had these grand plans to make you a chocolate cake roll.

I had made cake rolls. They were easy.

I figured I’d start with my favorite chocolate cake roll, and roll it up like you do a cake roll, and it would just work. (<– this attitude gets me in trouble more than you might think)

So I made my chocolate cake. And I rolled it up. When I unrolled it, it was in about 8 different pieces — it had cracked like crazy! I made it again. I rolled it up again. Once again — about 8 different pieces of cake that would definitely not be rolling back up. The cake is so moist and delicious, I have no idea why it wouldn’t unroll in one piece. Too much moisture maybe?

Since I was totally inspired by this Strawberry Shortcake Roll from Dorothy of Crazy for Crust — she is the queen of cake rolls, friends — I thought maybe I’d do something vanilla. I had made cake rolls with angel food cake before and they had turned out so well, so maybe I’ll go that route.

And because there is nothing better than fresh berries with angel food cake and whipped cream, and it’s May, and the whole red, white and blue orrrrr red and white thing (maybe you know I’m a proud Canadian, but I also have plenty of proud American friends here!)…. this is what we got.

The whole cream cheese whipped cream thing is a totally unintentional similarity between Dorothy’s and my own (surely you’ve heard of my love affair with cream cheese or you saw this awesome No Bake Lemon Cheesecake, Best Vanilla Cheesecake or this Brownie Batter Cheesecake?!?), and I can only hope she’ll still love me in the end

Tips and Tricks for Making this Triple Berry Angel Food Cake Roll:

You don’t need any special equipment for making this cake roll, but you will need a good rimmed baking sheet, a clean kitchen towel and some parchment paper.
If you’re not as lame as me and you actually make angel food cake from scratch (and you have a dozen or so eggs to spare, which we never seem to!), feel free to go that route — it should work just as well! I don’t use cake mix often, but angel food cake is one of those things I usually cheat on. Someday I will go for the real deal!
You can obviously mix up the filling and the fruit as you desire here — try pudding for a filling, or different sauces or frostings, try strawberries and kiwi or add blackberries, or fresh cherries…. the options are endless! Go nuts
This cake roll is best eaten the day it’s made, because the berries won’t last long and it’s difficult to cover without smearing. I made this the day we were heading to a potluck, and I left a happy woman with an empty plate and a ton of rave reviews!

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Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 342cal

Author Ashley Fehr

Ingredients

1 Angel Food Cake mix plus ingredients to prepare
1/4 cup + ¾ cup powdered sugar divided
8 oz light cream cheese room temperature
1 1/2 cups heavy cream 35%
1 teaspoon vanilla
1 1/2 cups fresh strawberries diced
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Instructions

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. *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).

Video

Nutrition

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