Easy & Fluffy Blueberry Orange Angel Food Cake Roll: A Delightful Dessert Recipe
Adorned with vibrant fresh blueberries, bright orange slices, and a swirl of velvety whipping cream, this Blueberry Orange Angel Food Cake Roll is the epitome of a light, airy, and wonderfully spongy cake! Its delicate texture combined with a burst of citrus and berry flavors makes it an unforgettable dessert experience.
Crafted with incredibly simple ingredients like a ready-to-use angel food cake mix and a luscious blueberry pie filling, this Blueberry Orange Angel Food Cake Roll truly excels in delivering wonderfully sweet and juicy flavors with minimal effort. It’s a fantastic way to impress guests or treat yourself to a delicious, homemade-tasting dessert without spending hours in the kitchen.
One of the many charms of cake rolls, also affectionately known as jelly roll cakes or Swiss rolls, is their undeniably retro appeal. They instantly evoke a sense of warmth and nostalgia, reminiscent of classic dessert traditions. If the idea of baking and rolling a cake seems daunting, please set those fears aside! With this straightforward, step-by-step guide, you’ll discover just how incredibly easy and satisfying it is to create your own perfectly rolled cake, even if you’re a beginner baker.
This recipe isn’t just easy; it’s also incredibly versatile, making it an excellent base for culinary creativity. While the blueberry and orange combination is a match made in heaven, you can easily customize this dessert to suit your preferences or seasonal ingredients. Imagine swapping the blueberries and oranges for fresh strawberries and zesty lemons for a vibrant summer treat, or perhaps raspberries and limes for a tangier profile. The possibilities are endless! Furthermore, if you don’t have a traditional jelly roll pan, or simply want to try a different presentation, this dessert can also be adapted for a tube pan or even a classic 9×13 inch baking pan, though the rolling technique would then be omitted for a layered cake approach.
Eager to explore more delightful cake roll variations? Be sure to try my equally delicious Banana Split Jelly Roll Cake, a fun and fruity take on a classic dessert. For those who adore creamy fillings, my Banana Cream Jelly Roll offers a smooth, rich experience. And for a truly refreshing twist, don’t miss my Ice Cream Cake Roll recipe!
WHAT IS A JELLY ROLL CAKE?
In search of another exciting and delicious dessert to brighten your day? You’ll love my festive Frosted Sugar Cookie Bars, perfect for any celebration, or try a unique treat with my fun Popcorn Cake Recipe!
ESSENTIAL INGREDIENTS FOR THIS ANGEL FOOD CAKE ROLL
This delightful recipe thoughtfully utilizes simple, readily available, and incredibly tasty ingredients. You’ll likely find many of these staples already in your refrigerator or pantry, making this cake roll even easier to whip up! For the precise measurements of each component, please refer to the detailed recipe card located further down the page.
- Angel Food Cake Mix: For optimal convenience and consistent results, I highly recommend using a store-bought angel food cake box mix for this recipe. It reliably delivers that characteristic fluffy, light, slightly chewy, and satisfyingly sweet taste that defines angel food cake. However, if you possess a cherished homemade angel food cake recipe and prefer to use it, please feel free to do so! Just ensure your homemade cake is baked in a jelly roll pan according to the specific instructions for this roll cake.
- Powdered Sugar: This finely milled sugar plays a dual role. Firstly, it provides a crucial non-stick surface on the kitchen towel, preventing the warm cake from adhering as you begin the initial rolling process. Secondly, it is incorporated into the luscious orange cream cheese filling, adding sweetness and contributing to its smooth, creamy texture.
- Cream Cheese: The star of our rich filling, cream cheese is essential for achieving a wonderfully sweet yet perfectly balanced tangy flavor. When softened to room temperature, it beats beautifully into a smooth, decadent cream that holds its shape, providing structure and richness to the roll.
- Cold Heavy Whipping Cream: Integral to both the cake’s filling and its optional elegant garnish. When whipped into stiff peaks, it adds lightness and volume to the cream cheese filling. Separately, it can be combined with a touch of powdered sugar and whipped to create a beautiful, airy topping for decoration. Ensure it’s very cold for best whipping results.
- Fresh Squeezed Orange Juice: This ingredient is key to infusing the filling with a bright, refreshing citrus flavor. Freshly squeezed juice provides a vibrant acidity that cuts through the sweetness, balancing the overall taste profile of the cake.
- Orange Zest: The zest from fresh oranges packs an even more concentrated and aromatic citrus punch than the juice alone. It adds a wonderful depth of orange flavor and a fragrant quality to the cream cheese filling, elevating the overall taste experience.
- Vanilla Extract: A classic baking staple, vanilla extract is blended into the filling to complement and enhance the tangy, citrusy notes. It adds a warm, sweet, and comforting undertone that rounds out the flavor profile beautifully.
- Orange Food Coloring: This ingredient is entirely optional but highly recommended if you wish to visually enhance the cake. Just a couple of drops can make the orange cream filling appear more vibrant and appealing, adding to the cake’s overall presentation.
- Blueberry Pie Filling: This convenient ingredient provides the “jelly” component of our modern “jelly roll cake.” It delivers an intense, wonderfully sweet, and juicy blueberry flavor and a perfect consistency that spreads easily and holds within the rolled cake structure.
- Fresh Blueberries and Orange Slices: Also optional, these fresh fruits serve as exquisite garnishes. They not only add a pop of color and natural beauty to the finished cake but also provide a burst of fresh flavor and texture, perfectly echoing the ingredients within the roll.
HOW TO MAKE BLUEBERRY ORANGE ANGEL FOOD CAKE ROLL
Creating this stunning angel food cake roll is surprisingly simple and incredibly rewarding! My recipe is designed for ease, ensuring a successful bake even for novice bakers. For an even more comprehensive and detailed breakdown of each step, along with precise measurements, please refer to the complete recipe card below.
PREP YOUR PAN AND OVEN
Begin by preheating your oven to 350 degrees F (175°C). This ensures the oven is at the correct temperature for even baking as soon as the batter is ready. Next, prepare a 10x15x1 inch jelly roll pan – the standard size for most roll cakes. Line the entire pan with parchment paper, ensuring it covers the bottom and slightly extends up the sides. Lightly spray the parchment paper with a non-stick cooking spray; this dual protection helps prevent sticking and guarantees your delicate cake can be easily removed. Gently press the parchment into the corners and edges of the pan so it adheres well and doesn’t shift while pouring the batter.
MIX THE ANGEL FOOD CAKE BATTER
In a large mixing bowl, prepare the angel food cake mix according to the package instructions. Typically, this involves combining the mix with water and beating it with an electric mixer until the batter transforms into a light, airy consistency with stiff peaks. Stiff peaks mean that when you lift the beaters, the meringue holds its shape firmly without drooping. Be careful not to overmix, as this can deflate the precious air incorporated into the egg whites, which is essential for the cake’s signature fluffy texture.
SPREAD THE BATTER EVENLY
Carefully pour the prepared angel food cake batter onto the parchment-lined baking sheet. Using an offset spatula or the back of a spoon, gently spread the batter evenly to all edges of the pan. The goal is to create a uniform layer that will bake consistently, forming a pliable sheet perfect for rolling.
BAKE TO GOLDEN PERFECTION
Place the pan in the preheated oven and bake for approximately 20 minutes. Keep an eye on the cake; it should turn a beautiful golden brown on top, and when lightly touched, the surface should spring back, indicating it’s fully cooked. Don’t be alarmed if the cake puffs up significantly during baking—angel food cake is known for its impressive rise! It will settle slightly as it cools, but rest assured, it won’t overflow the pan if you’ve used the correct dimensions.
PREPARE FOR ROLLING
While your cake is baking, prepare your rolling surface. Lay a clean, lint-free kitchen towel (a smooth tea towel works perfectly) flat on your counter. Sprinkle a generous 1/4 cup of powdered sugar evenly over the towel. Immediately upon removing the hot cake from the oven, invert the entire pan onto the sugar-coated towel. The powdered sugar creates a light dusting that prevents the warm cake from sticking to the towel.
THE CRUCIAL FIRST ROLL
Gently peel off the parchment paper from the bottom of the cake. This next step is critical: while the cake is still warm and pliable, immediately begin to roll it up from one of the narrow ends. The kitchen towel should be rolled up *inside* the cake. Rolling it while hot is essential; as the cake cools, it becomes less flexible and more prone to cracking. This initial roll helps the cake “remember” its shape, making the final roll with the filling much easier and more successful.
CHILL TO SET THE SHAPE
Once rolled, allow the cake to cool completely in its rolled form on the counter. This cooling period is vital for the cake to set its spiral shape. If you’re short on time, you can carefully transfer the rolled cake (still wrapped in its towel) to the refrigerator to speed up the chilling process. Ensure it’s thoroughly cooled before unrolling for the filling, typically an hour or two in the fridge or a few hours at room temperature.
PREPARE THE ORANGE ZEST AND JUICE
For the vibrant orange cream cheese filling, you’ll need both the zest and the juice from a fresh orange. Carefully zest the orange, making sure to only get the brightly colored outer peel and avoid the bitter white pith. Then, squeeze the orange to extract the required amount of fresh juice. The combination of zest and juice will provide a complex, bright, and authentic citrus flavor to the filling.
CRAFT THE CREAMY ORANGE FILLING
Now, let’s create the star-studded filling. In a medium bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and creamy, with no lumps remaining. Gradually add 3/4 cup of powdered sugar, vanilla extract, cold heavy whipping cream, the fresh orange zest, and orange juice. Continue beating the mixture until it becomes thick, fluffy, and well combined. If you desire a more intense orange hue for your filling, you can optionally add a couple of drops of orange food coloring at this stage, mixing until the desired vividness is achieved. This ensures the filling looks as delicious as it tastes.
FILL THE CAKE
Carefully unroll the completely cooled cake from its towel. Gently remove the towel and discard it. Using an offset spatula or the back of a spoon, spread about half of the prepared orange cream cheese filling evenly over the entire surface of the cake. Next, carefully spoon the blueberry pie filling over the cream cheese layer. You’ll likely use a little more than half of the can of pie filling; resist the temptation to use too much. It’s crucial not to make the filling layers too thick, as an excessive amount will squish out from the ends when you perform the final roll, making it messy and potentially compromising the cake’s structure.
PERFORM THE FINAL ROLL AND PLACE
Starting from the same narrow end as before, gently and carefully roll the cake back up, this time without the towel inside. Take your time to keep the roll tight and even. Once fully rolled, delicately transfer the cake onto a serving platter, ensuring the seam side is facing down. This creates a clean, professional finish.
FROST THE CAKE
Using the remaining orange cream cheese filling, generously frost the top and sides of the rolled cake. You can create decorative swirls or simply spread it smoothly for an elegant finish. This final layer of frosting adds another burst of flavor and a polished look to your dessert.
ELEGANT DECORATION AND SERVING TIPS
To add a final flourish and enhance the cake’s visual appeal, prepare additional whipped cream (if using for garnish) by whipping cold heavy cream with a touch of powdered sugar until stiff peaks form. Pipe this luscious whipped cream decoratively along the top and edges of the cake. Then, artfully arrange fresh blueberries and delicate orange slices on top. This not only makes the cake look stunning but also adds a burst of fresh flavor and texture.
Alternatively, for a simpler presentation or if your guests prefer, you could serve the whipped cream and fresh fruit alongside individual slices of cake, allowing everyone to customize their dessert.
Serving Tip: For beautifully clean slices that maintain their intricate swirl, always use a serrated knife. Employ a gentle sawing motion rather than pressing straight down, which can compress and tear the delicate cake. Wiping the knife between each slice also helps achieve a perfect cut.
Love This Recipe? Pin It for Later!
Don’t let this incredibly delicious and easy recipe slip away! Make sure to save it to your favorite dessert board on Pinterest before you leave, so you can easily find it whenever a craving for a light and fruity cake roll strikes!
MORE DELICIOUS CAKE RECIPES TO ENJOY
- Ice Cream Cake Roll (pictured above) – A refreshing dessert that combines the fun of a cake roll with your favorite ice cream.
- (Two Ingredient) Pineapple Angel Food Cake – Incredibly simple, yet bursting with tropical flavor.
- Banana Cream Jelly Roll – A creamy and delightful twist on the classic banana cream pie.
- Lemon Blueberry Trifle – A layered dessert that perfectly balances tart lemon and sweet blueberries.
- Banana Split Jelly Roll Cake – All the flavors of your favorite ice cream sundae, in cake form!
Isn’t the presentation of this Blueberry Orange Angel Food Cake Roll absolutely breathtaking? Its elegant swirl and vibrant colors make it a true showstopper. Now that you’re armed with all the tips and tricks, let’s get baking this incredible orange cream angel food cake roll and bring a little joy to your table!
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Print Recipe
Blueberry Orange Angel Food Cake Roll
Equipment
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Humbee Chef Serrated Bread Knife For Home Kitchens Bread Knife 10 Inch Black
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Rubber Spatulas
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Offset Spatula , SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades
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Kitchenaid Stand Mixer
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KitchenAid Hand Mixer
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15 x 10 x 1-Inch Cookie/Jelly Roll Pan
Ingredients
- 1 16 ounce angel food cake mix, plus ingredients to prepare it per package directions
- 1 cup powdered sugar divided for rolling and filling
- 1 8 ounce package of cream cheese, softened to room temperature
- 3/4 cup cold heavy whipping cream
- 1/4 cup fresh squeezed orange juice
- 2 Tablespoons orange zest
- 1 teaspoon vanilla extract
- Orange food coloring optional, for vivid color
- 1 can blueberry pie filling
- Optional for Garnishing:
- 1 cup heavy whipping cream mixed with 2 Tablespoons powdered sugar
- Fresh blueberries and orange slices
Instructions
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Preheat your oven to 350 degrees F (175°C). Line a 10x15x1 inch jelly roll pan with parchment paper, ensuring it covers the bottom and extends slightly up the sides. Lightly spray the parchment with non-stick spray and press it firmly into the pan to prevent shifting.
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In a large bowl, prepare the angel food cake mix according to its package instructions. Beat with an electric mixer until the batter is light, airy, and forms stiff peaks that hold their shape.
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Carefully pour the batter onto the prepared pan and spread it evenly to all edges using an offset spatula or the back of a spoon.
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Bake for 20 minutes, or until the top is golden brown and springs back lightly when touched. The cake will rise considerably during baking but will not overflow.
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Lay a clean, lint-free kitchen towel on your counter and sprinkle it evenly with 1/4 cup of powdered sugar. Immediately flip the warm baked cake onto the sugar-coated towel. Gently remove the parchment paper from the cake. While the cake is still hot and pliable, begin to roll it from one of the narrow ends, with the towel rolled inside the cake. This “pre-roll” helps set its shape.
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Allow the rolled cake (still wrapped in the towel) to cool completely on the counter. To expedite cooling, you can place it in the refrigerator for about 1-2 hours.
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To prepare the delightful orange cream cheese filling: In a mixing bowl, beat the softened cream cheese until it’s perfectly smooth. Add the remaining 3/4 cup powdered sugar, vanilla extract, cold heavy whipping cream, orange zest, and fresh orange juice. Beat until the mixture is thick and well combined. If desired, add a couple of drops of orange food coloring for a more vibrant hue.
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Once the cake is fully cooled, carefully unroll it and remove the towel. Spread about half of the prepared orange cream cheese filling evenly over the cake. Then, spoon and spread a little more than half of the blueberry pie filling over the cream cheese layer. Avoid overfilling, as too much will squish out when the cake is re-rolled.
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Carefully roll the cake back up, starting from the narrow end, in the same direction it was initially rolled. Gently transfer the filled and rolled cake onto a serving platter, positioning it with the seam side facing down for a polished appearance.
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Using an offset spatula or the back of a spoon, frost the top and sides of the cake roll with the remaining orange cream cheese filling. Smooth it out or create decorative swirls.
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To decorate, whip the additional heavy cream and powdered sugar (if using) until it forms stiff peaks. Pipe the whipped cream onto the top and edges of the cake, then artfully arrange fresh blueberries and orange slices on top for a beautiful presentation. You can also serve the whipped cream and fresh fruit on the side.
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Serving Tip: For neat, clean slices, use a serrated knife with a gentle sawing motion. Wipe the knife clean between each cut.