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Lemon Blueberry Angel Food Cake Roll Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Blueberry Angel Food Cake Roll is a light and airy dessert perfect for summer gatherings. Featuring a fluffy angel food cake rolled with a zesty lemon cream cheese filling and fresh blueberries, it offers a delightful balance of sweet and tangy flavors. The cake is tender and delicate, complemented by the rich yet fresh cream filling, making it a refreshing sweet treat that’s easy to prepare and impressive to serve.

Ingredients

Scale

Cake:

  • 1 box angel food cake mix (one-step type)
  • 1/2 cup powdered sugar (for towel)

Filling:

  • 1 cup heavy whipping cream
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar (for filling)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries

Finishing:

  • Extra powdered sugar for dusting

Instructions

  1. Prepare and bake the cake: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, ensuring not to grease it. Prepare the angel food cake batter according to the package instructions and pour into the prepared pan, spreading it evenly. Bake for 15–18 minutes, or until the cake is golden and springs back when lightly touched on top.
  2. Roll the hot cake: While the cake bakes, lay a clean kitchen towel flat and sprinkle evenly with 1/2 cup powdered sugar. Once the cake finishes baking, immediately loosen the edges with a knife, invert the cake onto the sugared towel, and carefully peel off the parchment paper. Starting from the short end, gently roll the cake and towel together into a log shape. Allow it to cool completely, about 1 hour.
  3. Make the lemon cream filling: In a mixing bowl, beat the softened cream cheese with 1/4 cup powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully combined and light.
  4. Assemble the cake roll: Once the cake is cooled, gently unroll it from the towel. Spread the lemon cream filling evenly over the cake surface, then sprinkle the fresh blueberries on top. Carefully re-roll the cake without the towel, forming a tight log. Place the cake seam-side down on a serving plate.
  5. Chill and serve: Refrigerate the assembled cake roll for at least 30 minutes to set. Before serving, dust the top with extra powdered sugar. Slice into 10 equal portions and serve chilled for a fresh dessert experience.

Notes

  • Use fresh, firm blueberries to prevent the filling from becoming watery and to maintain the ideal texture.
  • The angel food cake is very delicate; take your time when rolling and unrolling to avoid cracks.
  • For best flavor and texture, serve the cake chilled but allow it to sit at room temperature for a few minutes before slicing.
  • Store leftover cake slices covered in the refrigerator for up to 3 days to keep freshness.

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Find it online: https://quickpantrymeals.com/lemon-blueberry-angel-food-cake-roll-recipe/