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Lemon Angel Cake Roll

 Lemon Angel Cake Roll
"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."
12 ServingsPrep: 20 min. Bake: 25 min. + chilling

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.

2 of 2

Lemon Angel Cake Roll (continued)

Directions (continued)

  • 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 Facts: 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.
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