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Lemon Angel Roll

sweet.chef's picture
Ingredients
  Angel food cake mix 16 Ounce (1 Package)
  Confectioners sugar 1 Tablespoon
  Canned milk 14 Ounce (Not Evaporated Milk)
  Lemon juice concentrate 1⁄3 Cup (5.33 tbs)
  Lemon rind 2 Teaspoon, grated
  Yellow coloring 6 Drop
  Frozen non dairy whipped topping 4 Ounce, thawed (1 Container)
  Flaked coconut 1⁄2 Cup (8 tbs)
Directions

Preheat oven to 350°.
Line 15x 10-inch jellyroll pan with aluminum foil, extending foil 1 inch over ends of pan.
Prepare cake mix as package directs.
Spread batter evenly into prepared pan.
Bake 30 minutes or until top springs back when lightly touched.
Immediately turn onto towel sprinkled with confectioners' sugar.
Peel off foil; beginning at narrow end, roll up cake with towel, jellyroll-fashion.
Cool thoroughly.
Meanwhile, in medium bowl, combine sweetened condensed milk, ReaLemon, rind and food coloring if desired; mix well.
Fold in whipped topping.
Unroll cake; trim edges.
Spread with half the lemon filling; reroll.
Place on serving plate, seam-side down; spread remaining filling over roll.
Garnish with coconut.
Chill thoroughly.
Store in refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Lemon
Interest: 
Quick

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