Strawberry Lemon Angel Food Cake Roll Recipes

LEMON ANGEL FOOD CAKE ROLL

Steps:

• Preheat the oven to 350 degrees. Prepare a 10x15x1 baking sheet with parchment paper and very lightly spray the sides with a non-stick cooking spray.
• Prepare the angel food cake mix according to the instructions on the box.
• Pour the prepared cake batter onto the baking sheet. It will fill up good and that's normal. Bake the cake for 15-20 minutes or until the top is golden brown. The cake will rise in the oven. Take it out and let it cool for 5 minutes and the top will come back down.
• Lay a tea towel out and sprinkle with powdered sugar. Take a knife and separate the cake from the baking sheet around the edges and flip it over onto the dusted towel. The parchment paper will be stuck to the bottom of the cake. Carefully remove the parchment paper.
• Starting at the short end of the tea towel, tightly roll up the cake and allow it to completely cool on a wire rack, or however you can let it cool.
• Prepare the filling now by mixing together the lemon curd and pudding mix in a large bowl. Fold in the whipped topping.
• When the cake is cooled completely, carefully unwrap it from the towel. Spread the filling mixture all over the cake about 1/2-inch thick from the edges to give the filling room to spread when it's rolled. Tightly roll the cake back up without the towel, cover it, and place the cake into the freezer to set.
• Once set the way you like it, slice off the ends for a pretty appearance and keep slicing for you, your family, or your guests. ENJOY!

ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

LUSCIOUS LEMON ANGEL ROLL (PAMPERED CHEF)

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.

STRAWBERRY-LEMON ANGEL FOOD TRIFLE

Steps:

• Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
• Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
• In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
• Arrange a few strawberries on top.
• Serve immediately, or cover with saran wrap and chill until serving time.

LOW-FAT STRAWBERRY ANGEL FOOD CAKE ROLL

Steps:

• Line a 15x10x1" baking pan with waxed paper.
• Prepare cake according to pkg. directions.
• Pour batter into prepared pan.
• Bake at 350º for 15-20 minutes or until cake springs back when lightly touched.
• Cool for 5 minutes.
• Turn cake onto a lint-free kitchen towel dusted with powdered sugar.
• Gently peel off waxed paper.
• Roll up jelly-roll style in the towel, starting with a short end.
• Cool on a wire rack.
• In a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping.
• Unroll cake, spread filling evenly over cake to within 1/2" of edges.
• Roll up.
• Wrap and freeze.
• *Remove 30 minutes before slicing.
• Plate with additional whipped topping and sliced fresh strawberries.

STRAWBERRY-CREAM ANGEL FOOD CAKE - EMERIL LAGASSE

Steps:

• Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.
• In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.
• When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.