Luscious Lemon Angel Roll (Pampered Chef)

Recipe by merrilife
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 16
YIELD: 2 rolls
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package angel food cake mix
  • 34
    cup powdered sugar (divided)
  • 1
    (11 3/4 ounce) jar strawberry ice cream topping (divided)
  • 1
    (8 ounce) package cream cheese (softened)
  • 1 -2
  • 7
    drops yellow food coloring (optional)
  • 1
    (8 ounce) container frozen light whipped dessert topping, thawed, divided
  • 12
    whole strawberries (with stems and lemon slices for garnish)
Advertisement

DIRECTIONS

  • Preheat oven to 350 degrees.
  • Cut 18 inch long piece of parchment paper, press into bottom and up sides of cookie sheet or pan.
  • Prepare angel food cake mix as directed on box, pour batter over parchment (spread evenly).
  • Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
  • Remove and allow to cool.
  • Sprinkle ½ cup of powdered sugar over cake. Place sheet of parchment over cake and carefully turn cake over onto clean dish towel.
  • Remove pan, and starting on the short end, roll up cake with towel and parchment. Leave rolled up and cool completely in fridge.
  • Unroll cake and transfer to clean surface, discard parchment on top.
  • Spread ¼ cup of strawberry ice cream topping on cake, press lightly.
  • Combine cream cheese and ¼ cup of powdered sugar.
  • Add 1 T of lemon zest ( I personally like about 2 T and lots of juice to make it really a strong lemon flavor).
  • Add food coloring and mix well.
  • Fold in 1 cup of the whipped topping, gently spread over the strawberry topping (within 1 inch of the edges).
  • Reroll the cake (without the parchment paper!).
  • Sprinkle with additional powdered sugar and slice with serrated knife.
  • Garnish with whipped topping, fresh strawberries and lemon slices.
Advertisement