Strawberries, blueberries, and raspberries enhance the flavor of angel food cake AND keep it light! Sprinkle the remaining berries on top and serve immediately!
Angel Food Cake mix plus ingredients to prepare
1/4 cup + 3/4 cup powdered sugar divided
8 oz light cream cheese
1 1/2 cups heavy cream
1 teaspoon vanilla
1 cup of strawberries diced
1 cup of blueberries
1 cup of raspberries
STEP - 1
Preheat oven to 350 degrees and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper.
STEP - 2
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. 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.
STEP - 3
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.)
STEP - 4
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.
STEP - 5
Unroll cooled cake and spread with half of the filling and top with half of the berries. Carefully roll back up and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately