Prep 20 mins
Cook 15 mins
This is a lovely summer dessert. It is light and refreshing and low calorie to boot! It also looks beautiful when served. Low fat ingredients can be used but I wouldn't recommend using fat free cream cheese.
- 1 (18 ounce) angel food cake mix
- 1 (8 ounce) package cream cheese
- 1⁄4 cup powdered sugar
- 2 teaspoons lemon zest
- 1 (8 ounce) carton Cool Whip
- 1⁄4 cup Chambord raspberry liquor (optional)
- 1 (6 ounce) jar raspberry pastry filling
- Grease a jelly roll pan and line with waxed paper.
- Grease and flour paper.
- Mix cake according to package directions and pour into prepared pan.
- Bake 15 minutes at recommended temperature until lightly browned.
- Remove from oven and turn onto powdered sugar coated kitchen towel.
- Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
- Whip cream cheese until smooth.
- Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
- Once the cake is cool, unroll and brush with Chambord.
- Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
- Roll up.
- Garnish with powdered sugar, lemon slices and raspberries.
Well, now, this was fun to make, it being my first every attempt at such a roll! I followed the directions as given, but ended up NOT using all of either the the cream cheese or the pastry filling, since I didn't want it too full to roll properly! What was left over I simply served on the side, & this dessert was a hit! Oh, yes, I also left out the liquor because of AA friends! Thanks much for sharing! [Made & reviewed in Please Review My Recipe cooking game]
I made your raspberry roll for company and they all loved the texture and flavor. The presentation could have been better, but that was my fault, not yours. I had no problem until I had completely assembled it and tried to roll it back up. That is when it started cracking apart on me. My friend suggested that next time I roll it in Saran Wrap instead of a tea towel, what do you think of that idea? It taste great, even if it didn't look pretty.
One of my more ambitious forays into baking - my first jelly roll. I felt pretty sassy after I flipped it on the towel and rolled it up (I rolled from the short side). When it was cool, I unrolled it still feeling confident; brushed with the Chambord, spread with the pastry filling & topped with the cream cheese mixture as instructed. Then let's re-roll it - OOPS - way too much filling. It squirted out the ends and bulged out the top with every roll I made. Needless to say, that knocked the sassy out of me. I'm guessing that half the amount of cream cheese mixture would have been plenty. The taste is lighter on the lemon than I was expecting but a *great dessert* nonetheless. Thanks for sharing your recipe that kept me entertained on a rainy afternoon. ;-)