Orange-Angel Jelly Roll
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 12 servings.
I came up with this dessert just in time for Easter. Everyone agreed the flavor reminded them of orange creamsicles. It was a definite hit! —Michelle Tokarz, Newport, Michigan
Ingredients
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1 package (16 ounces) angel food cake mix
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1 package (8 ounces) cream cheese, softened
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1/4 cup confectioners' sugar
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1 tablespoon orange juice
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1/2 teaspoon orange extract
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1/2 teaspoon grated orange zest
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3 drops yellow food coloring, optional
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1 drop red food coloring, optional
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1 cup whipped topping
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2/3 cup orange marmalade
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Additional confectioners' sugar and orange curls
Directions
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1.
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan.
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2.
Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
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3.
For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange zest and food coloring if desired. Fold in whipped topping.
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4.
Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers.
Nutrition Facts
1 slice: 279 calories, 8g fat (5g saturated fat), 21mg cholesterol, 345mg sodium, 48g carbohydrate (31g sugars, 0 fiber), 5g protein.
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