Angel Food Cake Jelly Roll Dessert
This dessert is crazy good! Light and fluffy this dessert will not only turn heads but bring smiles to your family, friends and guest. Easy to make, this angel food cake jelly roll will be your new favorite dessert.
Ingredients
1 box angel food cake mix
1 1/2 cups sliced almonds
1 1/2 cups whipping cream
1/2-1 cup sugar (to taste)
1 tsp vanilla
1 cup ricotta cheese
1 cup cream cheese
2 cups freshly chopped strawberries
Instructions
1
Preheat your oven to 325 degree’s.
2
Make the angel food cake according to the package directions, however, only whip it to soft peaks.
3
Line a jelly roll baking sheet pan with parchment paper.
4
Spread the angel food cake into the jelly roll pan. My jelly roll pan would be considered a “half-sheet” size.
5
Sprinkle the top of the cake with the sliced almonds and bake for about 20-30 minutes or until it is a golden brown in color. Remove from the oven and let it cool completely.
6
Remove the cake (once cooled) from the pan and turn it upside down (almond side down) on your work surface. Carefully peel off the parchment paper.
7
To your mixer bowl, add the whipped cream, sugar, vanilla, ricotta cheese and cream cheese. Whip the mixture to medium peaks. Be really carefully not to “slosh” the mixture when turning on the machine. A good idea would be to mix the ricotta and cream cheese into the whipping cream before you start to whip it.
8
Fold in the chopped strawberries and spread the filling over bottom of the cake.
9
Carefully roll the cake up (from the short side) into a “jelly roll”. Tightly wrap it in plastic wrap and refrigerate for a couple hours.
10
Slice and serve once chilled.
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