Berry Angel Food Cake Roll
1 Box angel food cake mix, plus ingredients to prepare
1/4 cup + 3/4 cup powdered sugar, divided
8 oz light cream cheese, room temperature
1 1/2 cups heavy cream
1 tsp 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. 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 the package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack.
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 1/4 cup powdered sugar. Flip the 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 temp for 1-2 hrs or pop it in the fridge).
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 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 place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (left overs are best eaten within 24hrs.) EnJOY!
