Easy dessert for the holidays, potlucks, or just because - with only four ingredients!

Posted by Maureen Jones on

I am not known for my ability to plan...

But I do enjoy cooking and simple is even better!!!

After our move to Las Vegas we invited some friends over for dinner and I was going to make an angel food cake for dessert topped with whipped cream and sliced berries. 

Now where is my damn angel food cake pan?
Seriously - where is it?
Now what?
Wait can I make it into a cake roll? I think I can...
A quick google search reveals I am correct!!! Sweet and I know where my cookie sheets are!
If you have never made a cake roll, you should. They are remarkably easy and look crazy fancy. 
I like looking fancy.
Did I mention that this makes perfect potluck dish? It travels well and you can leave the extra toppings on the side until you arrive or just let guests dress as desired.
All you need is a box of angel food cake - prepare as directed.
Line a cookie sheet with parchment paper and preheat your oven to 350.

Line cookie sheet with parchment paper and prep cake as directed.

Pour the prepped cake onto your cookie sheet.
Pour prepped cake mix into the lined cookie sheet.
Pop that bad boy into the oven and let it cook for about 20 to 25 minutes. When done the top should be golden and springy to the touch.
Gorgeous and golden!
Here is the toughest part...getting in out of the pan and rolled into a clean dish/tea towel.
Begin the extraction!
Loosen the cake from the pan if any attached itself with a knife.
Loosen cake from edges if stuck.
Next I placed my clean towel on top of the fresh out of the oven cake and invert gently to remove from pan. You can sprinkle the cake or the towel depending on your removal method with either powdered sugar or regular white sugar to prevent the cake from sticking to the towel.
I found it easier to place the towel on top and gently flip over to remove cake from cookie sheet.

Next gently remove the parchment paper...
Gently pull back the parchment paper.

Roll the cake in the towel starting from the short end and place on a cooling rack and allow the cake to cool completely.
Roll the warm cake starting at the short edge of the towel.
You with me so far?
Now let the rolled cake cool completely on a wire rack.
Snug in the towel - let the rolled cake cool completely on a wire rack.
After it is cool prep your filling (there are a million versions. I simply used a store bought whipped topping).
Gently unroll cake and spread filling to about 1/2 inch from the edges of cake - you can also add the berries into the cake too if you want to be fancy!

Spreading the whipped topping to within about a 1/2 inch from the edge of the cake.
Re- roll cake and top with extra filling and berries (if any is left it can be served on the side for people to apply as they choose).
Cut and serve!
Re-roll after adding filling.
Yum - the berries!
Isn't it gorgeous???!!!

I wish I had gotten a better picture of the finished product, but we devoured it and this was the best I could do...

So simple and so good!

This is such a versatile recipe and can be adapted in so many ways - try using a different type of cake or filling or berries - the possibilities are endless.

Have you made this recipe or another version? What is your go to combination?

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