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Luscious Lemon Angel Roll

Source of Recipe

Jo Zerngast


List of Ingredients

1 package angel food cake mix
3/4 C powered sugar
1 (8 oz) pkg light cream cheese, softened
1 lemon
7 drops yellow food coloring (optional)
1 (8 oz) tub light frozen whipped topping, thawed
1 jar (11.75 oz) strawberry ice cream topping, divided
powdered sugar
12 fresh whole strawberries for garnish


Recipe

1. Preheat oven to 350 degrees. Cut an 18" long piece of parchment paper (or wax paper). Press into bottom and up sides of a cake roll pan. Prepare cake mix according to package directions. Pour batter over paper, spreading evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to cooling rack.

2. Sprinkle 1/2 C of the powdered sugar over cake. Place a sheet of parchment paper or wax paper over cake. Roll up cake in paper as a jelly roll. Cool completely.

3. Unroll cake and transfer to a cutting board...discard paper. Spread cake with 1/4 C ice cream topping. Combine cream cheese and remaining 1/4 C powdered sugar in a bowl....mix well. Zest whole lemon; juice lemon to measure 1 tablespoon juice. Add zest and juice to cream cheese mixture. Add food coloring, if desired; mix well. Fold in 1 C of the whipped topping. Gently spread over ice cream topping to within 1 " of edge; re-roll cake.

4. Sprinkle with the remaining powdered sugar. Slice using a serrated bread knife. Garnish with whipped topping and a strawberry fan and remaining ice cream topping.