"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."
Lemon Angel Cake Roll
Lemon Angel Cake Roll
Prep Time
20 min
Cook Time
25 min
Yield
12 servings
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 zest
- 1 cup reduced-fat whipped topping
- 12 drops yellow food coloring, optional
- 24 whole strawberries
Directions
- Line a 15x10x1-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 zest. 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.
Nutrition Facts
1 slice: 237 calories, 4g fat (3g saturated fat), 11mg cholesterol, 335mg sodium, 45g carbohydrate (0 sugars, 1g fiber), 6g protein.
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