Luscious Lemon Angel Roll Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LUSCIOUS LEMON ANGEL ROLL (PAMPERED CHEF)



Luscious Lemon Angel Roll (Pampered Chef) image

I found this in one of my pampered chef recipe books and it has become my favorite dessert to serve. This recipe makes two rolls, and once I brought one roll to a potluck, and wrapped the other one in wax paper and put it in a ziplock bag and froze it!! We pulled it out a few weeks later and it was just as delicious even after being defrosted! Enjoy!

Provided by merrilife

Categories     Dessert

Time 1h

Yield 2 rolls, 16 serving(s)

Number Of Ingredients 9

1 (16 ounce) package angel food cake mix
3/4 cup powdered sugar (divided)
1 (11 3/4 ounce) jar strawberry ice cream topping (divided)
1 (8 ounce) package cream cheese (softened)
1 -2 lemon
7 drops yellow food coloring (optional)
1 (8 ounce) container frozen light whipped dessert topping, thawed, divided
powdered sugar
12 whole strawberries (with stems and lemon slices for garnish)

Steps:

  • Preheat oven to 350 degrees.
  • Cut 18 inch long piece of parchment paper, press into bottom and up sides of cookie sheet or pan.
  • Prepare angel food cake mix as directed on box, pour batter over parchment (spread evenly).
  • Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
  • Remove and allow to cool.
  • Sprinkle ½ cup of powdered sugar over cake. Place sheet of parchment over cake and carefully turn cake over onto clean dish towel.
  • Remove pan, and starting on the short end, roll up cake with towel and parchment. Leave rolled up and cool completely in fridge.
  • Unroll cake and transfer to clean surface, discard parchment on top.
  • Spread ¼ cup of strawberry ice cream topping on cake, press lightly.
  • Combine cream cheese and ¼ cup of powdered sugar.
  • Add 1 T of lemon zest ( I personally like about 2 T and lots of juice to make it really a strong lemon flavor).
  • Add food coloring and mix well.
  • Fold in 1 cup of the whipped topping, gently spread over the strawberry topping (within 1 inch of the edges).
  • Reroll the cake (without the parchment paper!).
  • Sprinkle with additional powdered sugar and slice with serrated knife.
  • Garnish with whipped topping, fresh strawberries and lemon slices.

Nutrition Facts : Calories 234.2, Fat 5.1, SaturatedFat 3.1, Cholesterol 15.6, Sodium 255.6, Carbohydrate 45.3, Fiber 0.7, Sugar 24.2, Protein 3.8

MOIST LEMON ANGEL CAKE ROLL



Moist Lemon Angel Cake Roll image

Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 15

9 large egg whites, room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
1 tablespoon confectioners' sugar
FILLING:
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 large egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon zest
Yellow food coloring, optional
Additional confectioners' sugar

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.

Nutrition Facts : Calories 243 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 57mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON CAKE ROLL



Lemon Cake Roll image

This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 large eggs
1 cup sugar
3 tablespoons cold water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup sugar
3 tablespoons all-purpose flour
1 large egg, lightly beaten
3/4 cup water
1/4 cup lemon juice

Steps:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.

Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON ANGEL CAKE



Lemon Angel Cake image

In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 4

1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 can (15-3/4 ounces) lemon pie filling
1 prepared angel food cake (8 to 10 ounces)

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

LUSCIOUS LIME ANGEL SQUARES



Luscious Lime Angel Squares image

A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 8

1 package (.3 ounce) sugar-free lime gelatin
1 cup boiling water
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided

Steps:

  • In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.

More about "luscious lemon angel roll recipes"

CREAMY LEMON ANGEL CAKE ROLL - YUMMY HEALTHY EASY
May 14, 2015 Seriously. It tastes just like an angel food cake but is baked in a sheet pan and then rolled into a cake roll – hence the name angel cake roll. …
From yummyhealthyeasy.com
  • Meanwhile, line a 15x10x1-in. baking pan with parchment paper; lightly spray paper with cooking spray and set aside.
  • Preheat oven to 350ºF. Add vanilla and cream of tartar to egg whites. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • Fold in flour, about 1/4 cup at a time. Spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.


LUSCIOUS LEMON ANGEL ROLL - RECIPES | PAMPERED CHEF …
For Chocolate Mousse Cake Roll, prepare cake according to recipe directions in Steps 1 and 2.Unroll cake; discard parchment. Combine 1 package (8 ounces) …
From pamperedchef.com
  • Prepare cake mix according to package directions; pour batter over parchment, spreading evenly.


10 BEST LEMON ANGEL ROLL RECIPES - YUMMLY
The Best Lemon Angel Roll Recipes on Yummly | Luscious Lemon Angel Roll, Lemon Ricotta Zucchini Roll-ups, Stovetop Chicken Parm With Herby Angel Hair
From yummly.com


LEMON CAKE ROLL - SAVOR THE BEST
Sep 5, 2019 The end result is a beautiful, tender, Lemon Cake Roll that is light, lemon-y and luscious! ... Our Lemon Curd recipe is tangy, sweet and similar to a citrus custard. Lemon and lavender make a stellar combination in this …
From savorthebest.com


LEMON CAKE ROLL - MY COUNTRY TABLE
Jan 12, 2020 CAKE ROLL. Preheat oven to 350 degrees. Lightly grease a jelly roll pan, 15 1/2″ x 10 1/2″ x 1″. Line the pan with parchment paper. Grease and lightly flour the paper and inside edges of the pan.
From mycountrytable.com


LUSCIOUS LEMON ANGEL ROLL - YOUTUBE
Apr 23, 2021 Here's the recipe from my website. Enjoy!https://www.pamperedchef.com/pws/juliegizzi/recipe/Desserts/Luscious+Lemon+Angel+Roll/10001
From youtube.com


LEMON ANGEL ROLL RECIPE | RECIPELAND
Directions. Preheat oven to 350℉ (180℃).. Line a jelly roll pan with aluminum foil, extending foil 1inch over ends of pan.. Prepare cake mix according to package directions. Spread batter …
From recipeland.com


BEST LEMON ROLL CAKE {SWISS ROLL} RECIPE - THE FED UP …
Feb 20, 2022 Whole Milk– If in a pinch 1% or 2% may be used.However, do not substitute a non-dairy milk. Large Eggs– The egg yolks are for the cake batter and the egg whites are for the meringue (meringue helps to make the cake …
From thefedupfoodie.com


LUSCIOUS LEMON ANGEL CAKE AND ROLL
Mar 7, 2013 For the cake in the tube pan take a table knife and cut through batter to eliminate air pockets. Bake @ 350 degrees for 40-50 minutes or till the top springs back when lightly touched.
From thekitchencookie.blogspot.com


LUSCIOUS LEMON ANGEL ROLL RECIPES
Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust. Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes. …
From tfrecipes.com


LEMON ANGEL FOOD CAKE ROLL - SOUTHERN PLATE
This light and flavorful lemon angel food cake roll recipe combines a Swiss roll technique and an angel food cake for heavenly perfection. Print Recipe Pin Recipe Prep Time: 20 minutes minutes
From southernplate.com


LUSCIOUS LEMON ANGEL ROLL - RECIPE GOLDMINE
Yield: 12 servings. Ingredients. 1 (16 ounce) box angel food cake mix (plus ingredients to make cake) 3/4 cup powdered sugar, divided; 8 ounces cream cheese, softened
From recipegoldmine.com


LUSCIOUS LEMON ANGEL ROLL | RECIPE - PINTEREST
Cardamom, pistachio and coffee Swiss roll recipe This is a really classy Swiss roll combining the grown-up flavours of dark chocolate, pistachio, cardamom and coffee. Equipment and …
From pinterest.com


LUSCIOUS LEMON ANGEL ROLL - BIGOVEN
Luscious Lemon Angel Roll recipe: From a Pampered Chef party. From a Pampered Chef party. Add your review, photo or comments for Luscious Lemon Angel Roll. American Desserts …
From bigoven.com


LIGHT & CREAMY LEMON ANGEL ROLL! - THE BAKING BIT
Jul 12, 2018 Recipes. Light & Creamy Lemon Angel Roll! by Jen July 12, 2018. written by Jen July 12, 2018. REFRESHINGLY DELICIOUS! Ok, I’m going to admit something to you all. …
From thebakingbit.com


Related Search