Luscious Lemon Angel Roll

It is so exciting to find a recipe that is easy, tastes delicious, and best of all - has knock out presentation appeal. Especially at holiday times when there is so much other baking/cooking to do.  This recipe from Pampered Chef is one of those recipes.  It looks like you fussed a lot when, in fact, it really couldn't be simpler.

 

 Ingredients:

1 Package (16 oz.) Angel Food Cake Mix

1 Cup Powdered Sugar, divided

8 oz. Cream Cheese, softened

1 Lemon

1 8 oz. container Cool Whip, thawed

Strawberry Ice Cream Topping

Fresh Strawberries for garnish

Preheat oven to 350 degrees F.  

Line a bar ban with parchment paper, pressing it into the bottom, up the sides, and folded in the corners.  

Prepare the cake mix per the package and pour into the bar pan.  Bake for 30-35 minutes until the top springs back when lightly touched.  

While the cake is baking, completely zest the lemon and squeeze 1 T. of lemon juice.  Combine the cream cheese, 1/2 Cup of the Powdered Sugar, the lemon juice and zest.  Mix very well.  Fold in 1 Cup of the Cool Whip; set aside.

When the cake is finished baking, sprinkle the top with a generous covering of powdered sugar.  You may not need the full 1/2 Cup.  

Place a sheet of parchment paper and a cooling rack on top of the cake, then carefully turn over the cake.  Gently pull the parchment paper from the sides and bottom (which is now facing up) of the cake.  

Roll up the cake in the new sheet of parchment paper and let cool completely. 

When the cake has cooled, unroll and discard the parchment paper.

  

Spread ice cream topping  followed by the cream cheese mixture to within 1 inch of all four sides of the cake.  

Re-roll the cake.  Sprinkle the cake with more powdered sugar and garnish with piped whipped cream, ice cream topping, and a strawberry fan (press strawberry into an egg slicer to create a fan).  You could also add a few blueberries if you want a more patriotic look.  Cut with a serrated knife to serve.

This is a stunning dessert whether you 

serve it whole or plate it individually.

Isn't it pretty? 

It tastes just as wonderful!

Thanks for stopping by,

Ellie