Blueberry Orange Angel Food Cake Roll (+ Video)
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Garnished with fresh blueberries, orange slices, and whipping cream, this Blueberry Orange Angel Food Cake Roll is the perfect light, fluffy and spongy cake!
Layered with easy ingredients like blueberry pie filling and angel food cake box mix, this Blueberry Orange Angel Food Cake Roll is filled with wonderfully sweet, juicy flavors.
One of the things that I love about cake rolls is that they have a retro look to them which instantly invokes a bit of nostalgia. If jelly roll cakes sound intimidating – fear not! You won’t believe how easy it is with my step-by-step guide.
If you enjoy customizing your cakes, this is an excellent cake to play with! Making this dessert in a tube pan or even in a 9×13 pan is entirely possible. Changing out the blueberries and the oranges for strawberries and lemons is also a delicious option!
Want other yummy cake rolls to try? Try my Banana Split Jelly Roll Cake, Banana Cream Jelly Roll or my Ice Cream Cake Roll recipe!
WHAT IS A JELLY ROLL CAKE?
Looking for another fun dessert? Try my Frosted Sugar Cookie Bars or my Popcorn Cake Recipe!
INGREDIENTS FOR ANGEL ROLL CAKE
This recipe uses easy, tasty ingredients that you may already have in the refrigerator or pantry! For the full measurements, scroll down to the recipe card.
- Angel Food Cake Mix: For this recipe, I suggest using angel food cake box mix as it will give the cake a fluffy, slightly chewy and satisfyingly sweet taste. If you prefer to use your own homemade angel food cake recipe, go for it!
- Powdered Sugar: Gives a base for the cake to lay on so it won’t stick to the towel.
- Cream Cheese: Added to the filling to give it a sweet yet slightly tangy flavor.
- Whipping Cream: Can be mixed with powdered sugar to be used as a garnish as well.
- Orange Juice: Fresh squeezed orange juice is added to the filling to give a light citrus flavoring.
- Vanilla Extract: Mixed with the tangy, citrus flavors to add a warm, sweet taste.
- Orange Food Coloring: Optional. Added to make the orange color a bit more vivid.
- Blueberry Pie Filling: Adds the “jelly” to the jelly roll cake!
- Blueberries and Orange Slices: Optional. Can be used as a garnish to further decorate the cake.
HOW TO MAKE BLUEBERRY ORANGE ANGEL FOOD CAKE ROLL
My recipe for angel cake is so incredibly easy to prepare! To see even more detailed steps, please scroll down to the recipe card.
PREP
Preheat the oven to 350 degrees F. Line a jelly roll pan (10x15x1″) with parchment paper and spray it lightly with non-stick spray. Press parchment to the pan to stick.
MIX
With an electric mixer prepare angel food cake mix according to the package instruction. Bake batter will be light and airy and stiff peaks will have formed.
SPREAD
Pour batter into the prepared baking sheet and spread it to the edges of the pan.
BAKE
Bake for 20 minutes or until golden brown and the top springs back when touched. The cake will really grow in size but don’t worry, it won’t overflow.
LAY
Lay a lint free, clean kitchen towel (like a tea towel) on the counter, and sprinkle with 1/4 cup of powdered sugar. Flip the warm cake over onto the sugar-coated towel.
ROLL
Remove the parchment paper and immediately begin to roll the hot cake, beginning at the narrow end with the towel inside.
CHILL
Cool completely on the counter or speed up the process by cooling it in the fridge.
JUICE
Zest and juice fresh orange for the filling.
ADD
To prepare the filling: Beat the softened cream cheese until smooth. Add in 3/4 cup powdered sugar, vanilla, cream, orange zest and juice. Beat until mixture is thick. You can add a couple of drops of orange food coloring if you want to make the orange color a bit more vivid.
UNROLL
Unroll the cooled cake and remove the towel. Spread about half of the filling onto the cake, and top with the blueberry pie filling. You will only use a little more than half of the pie filling. You don’t want to make the filling too thick, because it will all squish out when you roll the cake.
PLACE
Roll the cake back up the way it formed while the towel was inside. Place it on a platter with the seam side down. 
FROST
Frost it with the remaining filling.
DECORATE
To decorate, prepare the whipped cream and pipe it onto the top and the edges of the cake. Place fresh blueberries and orange slices on top.
Alternatively, you could serve the whipped cream and fresh fruit alongside the cake, or not at all.
Tip: To serve, Cut with a serrated knife in a sawing motion.
Love it? Pin it!
Don’t forget where you found this delicious cake! Pin it to your favorite recipe board on Pinterest before you go!
More Cake RECIPES TO ENJOY
- Ice Cream Cake Roll (pictured above)
- (Two Ingredient) Pineapple Angel Food Cake
- Banana Cream Jelly Roll
- Lemon Blueberry Trifle
- (Two Ingredient) Pineapple Angel Food Cake
- Banana Split Jelly Roll Cake
Doesn’t this cake have a beautiful presentation? Let’s bake up this orange cream angel food cake roll!
LIKE THIS RECIPE?
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leave a comment below the recipe!
Blueberry Orange Angel Food Cake Roll
Equipment
Ingredients
- 1 16 ounce angel food cake mix, plus ingredients to prepare it
- 1 cup powdered sugar divided
- 1 8 ounce package of cream cheese, 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
- 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
- Preheat the oven to 350 degrees F. Line a jelly roll pan (10x15x1") with parchment paper and spray it lightly with non-stick spray. Press parchment to the pan to stick.
- In a large bowl, with an electric mixer prepare angel food cake mix according to the package directions. Bake batter will be light and airy and stiff peaks will have formed.
- Pour batter onto the prepared pan and spread it to the edges of the pan.
- Bake for 20 minutes or until golden brown and the top springs back when touched. The cake will really grow in size but don't worry, it won't overflow.
- Lay a lint free, clean kitchen towel (like a tea towel) on the counter, and sprinkle with 1/4 cup of powdered sugar. Flip the warm cake over onto the sugar-coated towel. Remove the parchment paper and immediately begin to roll the hot cake, beginning at the narrow end with the towel inside.
- Cool the rolled cake completely on the counter or speed up the process by cooling it in the fridge.
- To prepare the filling: Beat the softened cream cheese until smooth. Add in 3/4 cup powdered sugar, vanilla, cream, orange zest and juice. Beat until mixture is thick. You can add a couple of drops of orange food coloring if you want to make the orange color a bit more vivid.
- Unroll the cooled cake and remove the towel. Spread about half of the filling onto the cake, and top with the blueberry pie filling. You will only use a little more than half of the pie filling. You don't want to make the filling too thick, because it will all squish out when you roll the cake.
- Roll the cake back up the way it formed while the towel was inside. Place it on a serving plate with the seam side down.
- Frost it with the remaining filling.
- To decorate, prepare the whipped cream and pipe it onto the top and the edges of the cake. Place fresh blueberries and orange slices on top. Alternatively, you could serve the whipped cream and fresh fruit alongside the cake, or not at all.
- Tip: Cut with a serrated knife in a sawing motion.
This is such a light and delicious cake. Never knew that orange works well with blueberries, but now I know.
Blueberry and citrus go well so well together! And what a gorgeous cake roll. Sure to impress! 🙂
Gorgeous dessert and perfect for summer. Love the texture of angel cakes, works great in a roll up too.
This cake is so moist and fluffy, and the blueberries and orange flavors go so well together. Amazing!
What a great recipe! I love angel food cake in the summer, but I’ve never thought of making it like a jelly roll cake. I can’t wait to try this out.
I had never made this cake roll before, we call them piononos in Argentina, and I am a fan! It was delicious!
Love it! Thanks for sharing!
Loved this cake, beautiful flavour and so light and fluffy, it didn’t last long in our house!
This cake looks drop dead gorgeous and the flavors sound AMAZING! I seriously can’t wait to try this.