Rolled and filled Angel food cake

                                         
This cake was very easy to make and since we're having a long weekend and my hubby needs DESSERT I thought I'd use some items I had in my pantry and refrigerator to whip up this easy dessert.

It's a short cut recipe because instead of making a from scratch Angel food cake I used an easy box mix.  It really saved time.

You'll have a few bowls to clean after but once you prepped, it's made in no time and we really enjoyed it.  Hubby just had his second hunk. lol...P. S. use a serrated knife to cut the roll.  You shouldn't push down or you'll squish it. lol  Use a sawing motion.

You can change up the jam to your liking and use whatever fruit you think your family will enjoy.  Next time I'm using fresh blackberries or maybe even raspberry's.  There are plenty of variations to this recipe.  Enjoy and have a great weekend. xo

I box Angel food cake mix baked according to directions
Note:  When mixed this box will make (one) 11 x 15 1/2 sheet cake plus (one) bread pan. 
4 oz. cream cheese softened
2 heaping Tablespoons jam..Strawberry, Blueberry or Raspberry or jam of choice.
Note:  Jam is preferred but preserves can be used
8 oz. heavy cream
2 T powdered sugar
1 tsp. vanilla
Fresh Berries of choice(sliced) if using strawberries

Spread batter evenly onto baking pan.  Bake the cake according to directions using a 1/2 sheet pan that is approximately 11 x 15 1/2.  DO NOT GREASE PAN

Bake on the lowest rack in oven 350 degrees approximately 25 minutes. Check after 20 minutes depending on oven but do not underbake.(look at box directions)

 Remove from oven and allow to cool for 10 minutes then place pan in refrigerator until completely cooled.

While cake is cooling in a large mixing bowl beat heavy cream with powdered sugar and vanilla and set aside.

In another bowl beat softened cream cheese and jam together.  Set aside.

Note:  I used Blackberry jam because hubby suggested it.  I would have topped the roll with blackberries if I had them.

Take cake out of refrigerator and with a thin knife go around edges of pan to loosen.  Once you have gone around the edges, with a medium size spatula carefully place spatula under loosened end.  Slowly lift and keep moving spatula under cake.  It will remove easily but take your time.  Cake should be completely cooled and actually cold to touch.

Once cake is removed place on a flat surface.  I used a silpa pad which worked perfectly.  You can also place the cake on a sheet of parchment to easily work roll.

I will include with this post photos to help demonstrate the steps to achieving the perfect fruit and cream roll up.


On the cooled angel food cake spread cream cheese/jam mixture evenly.  Top with half of the whipped cream.

After all of the cake is covered (remember to save some whipped cream for topping) start to roll the cake from the narrow end slowly.  Once rolled place, on a flat service such as a plate or serving tray,  top with fresh cream, sliced berries and sprinkle powdered sugar.  Refrigerate for several hours and when serving use a serrated knife to cut. Enjoy!

Happy Baking !