Lemon Angel Cake Roll
Every time this sunny cake roll is made, people comment on its fresh flavor and festive look. It goes over big at church dinners.
1 (16 ounce) package angel food cake mix
3/4 cup plus 1 tablespoon confectioners' sugar, divided
1 (8 ounce) package 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
Preheat oven to 350°F (177°C). Grease a 15 x 10 x 1-inch jelly-roll baking pan with butter, then line with wax paper and grease again.
Prepare cake mix according to package directions. Spread batter evenly in prepared pan.
Bake for 25 to 30 minutes or until golden brown.
Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners' sugar. Gently peel off wax 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 cooling rack.
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.
Unroll cake and spread filling evenly over cake to within 1/2 inch of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries.
Preparation Time: 20 minutes
Bake Time: 30 minutes
Cool Time: 1 hour
Chill Time: 1 hour
Amount per serving (1 slice with 2 strawberries): Calories 237, Fat 4 g (Saturated Fat 3 g), Cholesterol 11 mg, Sodium 335 mg, Carbohydrate 45 g, Fiber 1 g, Protein 6 g. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.
Recipe Courtesy Of
Diana Hardwick, Holdenville, Oklahoma