Ingredients:
For the cake:
1 box angel food cake mix (just add water type)
1 cup cold water
Butter or non-stick spray (for griddle)
For the filling:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup sliced strawberries
½ cup blueberries
🔥 Instructions (Blackstone Style):
1. Mix the Cake Batter:
In a large bowl, mix the angel food cake mix with cold water. Whisk for about 1 minute until fluffy.
2. Prep the Blackstone:
Preheat your Blackstone griddle on low heat.
Lightly grease a large flat baking sheet or griddle-safe pan with butter or spray and place it directly on the Blackstone.
3. Cook the Cake:
Pour a thin layer of the batter into the pan (like you’re making a cake “pancake”). Spread evenly to about ½ inch thick.
Cover with a metal dome or large foil pan.
Cook for 8–12 minutes or until the top looks dry and springy to the touch.
Let cool for a few minutes.
4. Roll It Up:
Carefully flip the cake out onto a parchment-lined surface.
While still warm, roll the cake gently (with the parchment inside) and let it cool completely rolled — this helps it “remember” the roll shape.
5. Make the Filling:
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
6. Assemble:
Unroll the cooled cake, spread whipped cream inside, and top with berries.
Gently roll it back up and dust with powdered sugar on top.
7. Chill & Serve:
Let chill in the fridge for 30–60 minutes for easy slicing.
💡Tips:
Use a lid/dome to trap heat for even cooking.
You can make individual cake roll-ups if you prefer!
