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

This Triple Berry Angel Food Cake Roll is a simple red, white and blue treat (or simply red and white!) for the fourth of July or Canada Day, or quickly! Impeccable with crisp summer strawberries, raspberries and blueberries?

In case you're not as weak as me and you really make fluffy cake starting with no outside help (and you have twelve or so eggs to save, which we never appear to!), don't hesitate to go that course — it should work similarly also! I don't utilize cake blend frequently, however light, fluffy cake is a unique little something I ordinarily undermine. Some time or another I will go for the genuine article!

This cake roll is best eaten the day it's made, on the grounds that the berries won't keep going long and it's hard to cover without spreading. I made this the day we were making a beeline for a potluck, and I left a glad lady with a vacant plate and a huge amount of rave surveys!

Ingredients

• 1 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 35%
• 1 teaspoon vanilla
• 1 1/2 cups fresh strawberries diced
• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries

Instructions

1. 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.
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. *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.
3. 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.
4. 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.)
5. 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.
6. 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).

For more detail : bit.ly/2EutyRv