Lemon Angel Cake Roll Recipe

Lemon Angel Cake Roll RecipePhoto by: Taste of Home Lemon Angel Cake Roll Recipe Rating 4

"Every time I make this sunny cake roll, people comment on its fresh flavor and festive look," observes Diana Hardwick of Holdenville, Oklahoma. "It goes over big at church dinners."

This recipe is:

Healthy

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Lemon Angel Cake Roll Recipe
  • Prep: 20 min. Bake: 25 min. + chilling
  • Yield: 12 Servings
20 25 45

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 3/4 cup plus 1 tablespoon confectioners' sugar, divided
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 cup reduced-fat whipped topping
  • 12 drops yellow food coloring, optional
  • 24 whole strawberries

Directions

  • Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside.
  • Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
  • Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners’ sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired.
  • Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers. Yield: 12 servings.

Nutritional Analysis: One serving (1 slice with 2 strawberries) equals 237 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 335 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Originally published as Lemon Angel Cake Roll in Light & Tasty April/May 2001, p56

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Angel Cake Roll (5)

Lemon Angel Cake Roll Recipe

Lemon Angel Cake Roll

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Mar. 26, 2012 by lilbit05

Such a great recipe, I've been adding cut up strawberries to it as well for an addition and it is wonderful! Making it today for a birthday cake.


Reviewed on Jan. 28, 2012 by skywaitress

Very good! Yes, it has a lemon flavor...that's why it is called Lemon Angel cake roll. If you dont like lemon try a simple cake roll.


Reviewed on Apr. 25, 2011 by ellimaye1

This recipe was incredible sweet and very strong lemon flavor. I even used 1/4 c. less of the powdered sugar.


Reviewed on Jun. 16, 2010 by sfprincess

This was really fun to make and turned out amazing! It's a perfect balance of light and tasty that my whole family enjoyed -- especially my diabetic mother-in-law! I'd never made a roll cake before, so I don't know if I just rolled it too tightly or filled it too much, but there was a lot of excess filling that popped out...so be careful! :)


Reviewed on Jan. 05, 2010 by Carollizc

This was a perfect summer dessert - easy, fruity and creamy. I baked the cake first thing in the morning, when it wasn't so hot, then assembled it when the cake had cooled, and it was ready long in advance of when I needed to serve it. Just divine!

 
 
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