Lemon Angel Roll
A light, airy rolled cake with a tangy lemon filling.
- 1 15 ounce Angel Food Cake mix
- 1 14 ounce Sweetened Condensed Milk
- 1/4 Cup Fresh Squeezed Lemon Juice
- Zest of one lemon Approx. 2 teaspoons
- 4 Ounces Whipped Cream 1/2 cup heavy cream- whipped
- 4-6 Drops Yellow Food Coloring Optional
- Confectioners Sugar For dusting
Preheat oven to 350 degrees- (cake mix may not give oven temperature) Line a jelly roll pan (approx. 15x10 inch) with parchment paper , clamp parchment around the edge (do not grease parchment or pan!) prepare angel food cake mix according to directions being careful not to overbeat. Spread 3/4 of the batter into lined jelly roll pan. Discard the rest of batter. Bake 20-25 minutes or until cake springs back when touched lightly. Immediately! Turn onto a kitchen towel sprinkled with powdered sugar. ( Loosen sides of cake if necessary before turning. ) Peel off parchment paper and discard. Beginning at the narrow end, roll up cake and towel in jelly roll fashion. Allow to cool thoroughly. For filling- combine sweetened condensed milk, lemon juice and zest; mix well. Fold in whipped cream. If desired tint with yellow food coloring. Unrollcaje, trim edges. Spread with lemon filling (you ma have extra filling) Reroll the cake. Chill, seam side down. If desired spread extra filling in a skim coat over the cake, if not- heavily dust with powdered sugar. Cake may be frozen up to 2 weeks or stored in refrigerator for a few hours. ( Cake must be thoroughly to slice evenly. Garnish with citrus slices or berries. Very pretty light dessert. Makes 6 servings.