Saw this recipe and knew I had to have it.
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Ingredients
- 1 angel food cake plus ingrdients to prepare
- 1 cup powdered sugar divided
- 8 oz light cream cheese room temp
- 1 1/2 cup heavy cream
- 1 tsp vanilla
- 1 1/2 cup fresh strawberries diced
- 1 1/2 cup fresh blueberries
- 1 1/2 cup fresh raspberries
Ingredients
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Instructions
- preheat oven to 350 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 min, 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 overflow--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.
- Spread out a clean kitchen towel and sprinkle evenly with 1/4 cup powdered sugar.
- Flip warm cake 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 temp for 1-2 hours or pop in the fridge or freezer momentarily if you're impatient.
- Let cool completely (at room temp for 1-2 hours or pop in the fridge or freezer momentarily if you're impatient.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 3/4 cup powdered sugar, vanilla, and cream and beat on low until combines then high for 3-4 min until fluffy and stiff peaks form.
- unroll cooled cake and spread with half the filling and top with half the berries. carefully roll back up without the towel and place on a serving plate. spread top and sides with remaining filling and top with remaining berries.
- serve immediately.
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