Lemon Angel Roll
- 1 (16 oz.) pkg. angel food cake mix
- 3/4 c. powdered sugar, divided
- 1 (8 oz.) pkg. cream cheese, softened
- 1 lemon
- 7 drops yellow food coloring (optional)
- 1 (8 oz.) container light frozen whipped topping, thawed and divided
- 1 (11.75 oz.) jar strawberry ice cream topping, divided
- powdered sugar
- 12 fresh whole strawberries (for garnish)
- Preheat oven to 350u0b0.
- Cut an 18-inch long piece of parchment paper.
- Prepare cake mix according to package directions.
- Pour batter over parchment paper, spreading evenly using scraper.
- Bake 30 to 35 minutes or until top springs back when lightly touched with fingertip.
- Remove from oven to cooling rack.
- Sprinkle 1/2 cup of powdered sugar over cake.
- Place a sheet of parchment paper over cake.
- Place cooling rack upside down over parchment paper and carefully turn cake out at once.
- Roll up cake in parchment paper as for a jelly roll.
- Cool completely.
- Unroll cake.
- Spread cake with 1/4 cup ice cream topping, pressing lightly using a scraper. Combine cream cheese and remaining 1/4 cup powdered sugar.
- Mix well.
- Zest whole lemon.
- Juice lemon to measure 1 tablespoon juice.
- Add zest and juice to cream cheese mixture and whisk.
- Add food coloring, if desired.
- Mix well.
- Fold in 1 cup of the whipped topping.
- Gently spread ice cream topping to within 1-inch of edge. Reroll cake.
- Sprinkle with remaining powdered sugar.
- Slice with knife.
- Garnish each serving with whipped topping, a strawberry and remaining ice cream topping.
- Yield:
- 12 servings.
angel food cake mix, powdered sugar, cream cheese, lemon, coloring, strawberry ice cream topping, powdered sugar, strawberries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=13402 (may not work)