Lemon Angel Cake Roll

Name: Lemon Angel Cake Roll
Ingredients: 1 package (16 ounces) angel food cake mix; 3/4 cup plus 1 tablespoon confectioners' sugar, divided; 1 package (8 ounces) reduced-fat cream cheese, softened; 1/4 cup lemon juice; 2 teaspoons grated lemon zest; 1 cup reduced-fat whipped topping; 12 drops yellow food coloring, optional; 24 whole strawberries

8 ingredients

5 steps

Ingredients

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

Directions

1

Line a 15x10x1-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 zest. 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.