Luscious Lemon Angel Roll |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I came across this recipe while preparing for a party and was thrilled with how easy it was to make. My guests were impressed that I could use a few simple ingredients to create such a stylish dessert. Ingredients:
1 package (16 ounces) angel food cake mix |
3/4 cup confectioners' sugar, divided |
1 package (8 ounces) cream cheese, softened |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
6 to 8 drops yellow food coloring, optional |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
1 jar (11-3/4 ounces) strawberry ice cream topping, divided |
additional confectioners' sugar |
12 fresh strawberries |
Directions:
1. Line a greased 15x10x1-in. baking pan with parchment paper; set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan.
2. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched (cake will rise above edges of pan). Cool for 5 minutes.
3. Sprinkle 2 tablespoons confectioners' sugar over a kitchen towel. Invert cake onto towel; gently peel off parchment paper. Sprinkle with 2 tablespoons confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat the cream cheese, lemon juice and peel, food coloring if desired and remaining confectioners' sugar until smooth. Fold in 1 cup whipped topping.
5. Unroll cake. Spread 1/3 cup strawberry topping to within 1 in. of edges. Spread cream cheese mixture over topping. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour.
6. Dust with additional confectioners' sugar. Cut into slices; garnish with fresh strawberries and remaining strawberry topping and whipped topping. Refrigerate leftovers. Yield: 12 servings.
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