Friday, May 1, 2009

Lemon Angel Cake Roll

1 package (16 ounces) angel food cake mix
3/4 cup plus 1 tablespoon Powdered Sugar, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping
12 drops yellow food coloring, optional
24 whole strawberries

1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside.
2. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
3. Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners’ sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired.
5. Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers.

Yield: 12 servings.

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