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Angel Food Cake Roll - With Mixed Berries & Cream Filling

Fresh berries and creamy filling are rolled up in this lovely Angle Food Cake Roll.
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Prep Time:15 minutes
Cook Time:15 minutes
Cooling in Pan + Assembling:15 minutes
Total Time:45 minutes
Course: Dessert
Cuisine: American
Keyword: Angel Food Jelly Roll, Angel Food Roll Cake, Berry Angel Food Roll Cake, Mixed Berry Angel Food Roll
Servings: 10

Ingredients

Angel Food Cake

  • 9 Egg Whites, Room Temperature
  • 1 tsp Vanilla Extract
  • 3/4 tsp Cream of Tartar
  • 1 Cup + 2 Tbsp Fine Granulated Sugar
  • 3/4 Cup Cake Flour *See note for instruction on how to make your own cake flour

Berries

  • 2 1/2 to 3 Cups Fresh Berries, Diced. Make sure to keep some whole for garnishing the finished cake. I diced Strawberries, cut Blueberries in halve and left Raspberries whole

Creamy Filling and Frosting

  • 8 oz Cream Cheese, Room Temperature
  • 1/2 Cup Fine Granulated Sugar
  • 1 tsp Vanilla
  • 1/2 tsp Almond Extract
  • 2 Cups Heavy Whipping Cream, Chilled

Instructions

Cake

  • Preheat oven to 350℉. Spray a 10 x 15 jelly roll pan with nonstick spray. Line with parchment paper, and spray again with the nonstick spray.
  • Sprinkle a silicone mat (at least 10 x 15) or another sheet of parchment paper heavily with powdered sugar. Set aside.
  • In a stand mixer with balloon whisk attachment, beat the Egg Whites, Vanilla, and Cream of Tarter until frothy. Once combined and frothy, increase the speed to high. Mix until soft peaks form. Gradually add Sugar until it is all incorporated. Beat on high until stiff, glossy peaks form.
  • Remove bowl from mixer. Using a metal or wooden spoon, gently fold the Cake Flour in, 1/4 cup at a time, until all the flour is incorporated.
  • Spoon the batter into the prepared jelly roll pan and evenly spread it out.
  • Bake for 15-20 minutes, or until golden brown. Cool in pan for 5 minutes.
  • Once cooled for 5 minutes, quickly but carefully, invert the pan and release the cake onto the prepared silicone mat/parchment paper. Remove the baking parchment paper, setting it aside. Let cool for 5 minutes.
  • Loosely set the parchment paper that was used for cooking back on top of the cake and gently roll the cake, silicone mat, and parchment paper into a roll - starting at the short end. Set aside on a cooling rack to cool completely.

Creamy Filling/Frosting

  • Add the Cream Cheese, Sugar, Vanilla and Almond Extract into the bowl of a mixer. Beat on medium speed until combined.
  • With the mixer on medium-low, slowly add the Heavy Whipping Cream. Mix until combined. Once the cream has been combined with the cream cheese, increase the speed to medium.
  • Continue mixing the filling, stopping occasionally to scrape down sides of the bowl, until it stiffens into a spreadable, frosting-like consistency.

Assembling

  • Once cake is completely cooled, gently unroll the cake. Spoon enough of the whipped filling onto the cake to cover it. Ensure that you have some left in the bowl, as you will need this to frost the outside of the cake once it is rolled.
  • Spread out the filling evenly over the entire cake, making sure to get it all the way to the edges.
  • Sprinkle chopped berries evenly over the filling.
  • Gently roll the cake back up with the filling and the berries. Move to a serving tray and place seam-side down.
  • Use remaining frosting and spread over the cake roll. Garnish around the cake with whole berries. Slice and Serve. Enjoy!

Notes

To make 1 Cup Cake Flour:  Simply add 2 Tablespoons Cornstarch and 1/2 teaspoon Baking Powder in the bottom of a 1 cup measuring cup.  Top the cup with All Purpose Flour.  Sift several times to completely mix together.
For this recipe, add 1 1/2 Tablespoons and 3/8 teaspoons Baking Powder in bottom of 3/4 measuring cup.  Sift to combine.