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Lemon Angel Cake Roll

TOTAL TIME: Prep: 20 min. Bake: 25 min. + chilling YIELD: 12 servings.
"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."

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

  • 1. Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside.
  • 2. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6.

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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