Ingredients
Boxed angel food cake mix PLUS ingredients to prepare
1/4 cup PLUS 3/4 cup powdered sugar, divided
8 ounces cream cheese, room temperature
1 teaspoon vanilla
1 1/2 cups heavy cream
3 1/2 cups fresh diced peaches
Directions
Preheat oven to 350 degrees.
Line the bottom of a 10 1/2-by-15 1/2-inch jellyroll pan with parchment paper (make sure it lays flat on the bottom). Do not grease the pan.
Prepare angel food cake mix according to package directions.
Pour cake batter into prepared pan. Place in oven and bake for about 15 to 20 minutes, until the top is golden and springs back when lightly touched. Loosen cake from the edges of the pan.
Spread out a clean kitchen towel and sprinkle evenly with 1/4 cup powdered sugar. Flip warm cake out onto the towel and carefully remove parchment paper while cake is still warm.
Immediately rollup cake, in the towel, starting at the short end. Place seam-side down on cooling rack and let cool completely at room temperature, 1 to 2 hours.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add 3/4 cup powdered sugar, vanilla and heavy cream. Beat on low until combined, then on high for 3 to 4 minutes, until fluffy and stiff peaks form.
Unroll cooled cake and spread with half the filling.
Top filled cake with half the peaches.
Carefully roll cake back up and place on a serving plate.
Spread top and sides with remaining icing and top with remaining peaches.
Serve immediately. If you can’t serve immediately, cover rolled and frosted cake with plastic wrap and refrigerate. When ready to serve (no more than a few hours later for best results) top with fresh diced peaches.
