Luscious Lemon Angel Roll Pampered Chef Recipes

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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.

ANGEL ROLLS



Angel Rolls image

A recipe from Goose Berry Patch cookbook, Made From Scratch, these rolls are as light as 'angel feathers'! You'll have them begging for more...

Provided by sharflan

Categories     Breads

Time 2h12m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 8

2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup milk, scalded
2 eggs
1/2 cup sugar
1 teaspoon salt
1/2 cup oil
4 cups all-purpose flour

Steps:

  • Mix yeast with warm water and set aside.
  • In another bowl, beat together the milk, eggs, sugar, salt and oil.
  • Mix in the flour.
  • Cover and let rest overnight.
  • Turn dough out onto a lightly floured surface.
  • Divide into half and roll each into rounds, 1/4" thickness.
  • Try not to work the surface flour into the dough.
  • Cut each circle into 8 pie-shaped wedges.
  • Roll up each wedge crescent style, starting with the wide end, rolling to the end point. Don't roll them to tight!
  • Place the rolls on a greased baking sheet (or on parchment paper) and allow to rest until double in bulk.
  • Bake in preheated 375F oven, on the middle rack, for 12 minutes.
  • Time shown does not include the 'overnight' period. I've allowed 1 hour for rising (included with cooking time).

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