Angel Food Swiss Roll

Preheat the oven to 350˚F.

Line a jellyroll pan (18 by 13-inches) with parchment paper and set aside.

Mix the Betty™ Crocker Angel Food Cake Mix with water according to the directions on the box. Scoop the mixture into the prepared pan and smooth the batter out with an offset spatula or the back of a spoon. Bake in the pre-heated oven for 17 to 20 minutes. When done, the cake should be light golden and the surface should spring back when lightly touched.

Immediately dust the top with powdered sugar. Run a thin paring knife around the edges of the cake to release it from the pan. Place a clean tea towel on the top of the cake, followed by a large cutting board or second baking sheet (on top of the tea towel). Carefully flip everything upside and place the cutting board on the work surface. Carefully remove the jellyroll pan.

Remove the parchment paper and generously dust the bottom of the cake with powdered sugar. Starting with the narrow end of the cake, tightly and carefully roll the cake up within the tea towel. Allow the cake to completely cool, still rolled in the towel, seam-side down.

Using an electric whisk, beat the cream on medium-low until it begins to thicken slightly. Add the sugar and increase the speed to high. Continue to mix until the cream is thick and holds medium peaks. Add the vanilla and rose water (if using) and continue to whisk by hand until thick.

Carefully unroll the cake and remove the tea towel. Spread the raspberry jam on the inside of the cake in a thin, even layer.

Reserve 1 cup of the whipped cream. Top the raspberry layer with the remaining whipped cream and spread it out. Starting with the narrow end, gently roll up the cake with the filling.

To serve, dust the top of the cake with more powdered sugar. Decorate the cake with the reserved whipped cream and top with fresh raspberries

Store the cake in the refrigerator until ready to serve.