Lemon Lime Angel Cake Roll
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Egg yolk||1 Large|
|Angel food cake mix||1 Cup (16 tbs) (1 Package)|
|Confectioners sugar||1 Tablespoon|
In 2 quart saucepan, with wire whisk, mix granulated sugar and cornstarch until combined.
Whisk in lemon juice, lime juice, egg yolk, and 1 cup water until blended.
Heat lemon mixture to boiling over medium heat, whisking constantly; boil 1 minute, whisking.
Remove saucepan from heat; stir in margarine or butter.
Pour lemon mixture into medium bowl; cover surface with plastic wrap.
Refrigerate until cool, about 1 1/2 hours.
Meanwhile, preheat oven to 350°F.
Grease bottom of 15 1/2." by 10 1/2" jelly roll pan.
Line pan with 18 inch long sheet waxed paper.
Do not grease paper.
Prepare cake mix as label directs.
Spread batter in pan.
Bake 20 minutes or until cake is golden and top springs back when lightly touched with finger.
Evenly sprinkle top of cake with confectioners' sugar.
Place clean cloth towel and wire rack over top of cake and invert cake in pan; cool completely.
When cake is cool, run small metal spatula around sides of cake to loosen from pan.
Peel off waxed paper and discard.
With metal spatula, spread cooled lemon lime filling to within 2 inches of edges.
Starting from a long side, roll cake without towel jelly roll fashion.
Place rolled cake, seam side down, on long platter.
Sprinkle with confectioners' sugar before serving.