Lemon Angel Cake Roll
Ingredients
- 1 pkg. angel food cake mix
- 3/4 c. powdered sugar (save 1/4 c. for dusting)
- 8 oz. block low-fat cream cheese
- 1/4 c. lemon juice
- 2 t. grated lemon peel
- 8 oz. container of Truwhip (a healthier version of Cool Whip)
- 6 drops liquid yellow food coloring, optional
- fresh strawberries or raspberries, optional
Berry Sauce
- 10-12 oz. pkg. frozen berries (raspberries, strawberries or blueberries)
- 1-2 Tbls. sugar, if berries are not presweetened
- 1 Tbls. cold water
- 1-1/2 t. cornstarch
Instructions
Lightly grease a 15 x 10 x 1 inch baking pan with cooking spray and line with wax paper or parchment paper. Lightly coat paper with non-stick cooking spray. Set aside.
Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 degrees for 25-30 minutes.
Turn cake onto a linen towel lightly dusted with powdered sugar. Gently peel off waxed paper. Dust with 1/4 c. powdered sugar.
Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack (about 45 minutes to an hour).
For filling, beat cream cheese and 1/2 c. powdered sugar. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired.
Unroll cake, spread with filling to within 1 inch of edges. Roll up again. Refrigerate for 1-2 hours.
When ready to serve, dust with remaining powdered sugar. Cut into slices, and garnish with fresh strawberries, raspberries or blueberries, or the berry sauce.
Berry Sauce: Cook ingredients until thick, cool until ready to serve.