LINDA’S LEMON ANGEL CAKE ROLL
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 peel
1 cup reduced-fat whipped topping
12 drops yellow food coloring, optional
24 whole strawberries
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with
waxed paper; coat paper with cooking spray.
Set aside.
Prepare cake mix according to package
directions. Spread batter evenly in prepared
pan. Bake at 350° for 25-30 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 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.
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 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. Yield: 12 servings.
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