Julie Recipes
Ingredients:
For the Angel Food Cake:
1 box angel food cake mix
Water as per package instructions
For the Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Cherry Topping:
1 can cherry pie filling
Directions:
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
Prepare the angel food cake mix according to the package instructions. Pour the batter into the prepared pan and spread it evenly.
Bake for 20-25 minutes, or until the top is lightly golden and the cake springs back when touched.
Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Carefully turn the cake out onto the towel and peel off the parchment paper. Starting from the short end, roll the cake up with the towel and let it cool completely.
For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel.
Place the cake roll on a serving platter and top with cherry pie filling. Refrigerate for at least 1 hour before serving to set.
Prep Time: 20 minutes | Baking Time: 25 minutes | Cooling Time: 1 hour | Total Time: 1 hour 45 minutes
Kcal: 320 kcal | Servings: 10 servings
