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Lemon Angel Roll

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Submitted by robz71

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

80 min

Ingredients

16 16
OZS OZS CAKE MIX
angel food
1 1
14 404.6
OUNCES ML/G MILK, SWEETENED CONDENSED
fat-free
79
CUP ML LEMON JUICE
bottled
2 1E+1
TEASPOONS ML LEMON ZEST
grated
4 4
FOOD COLORING
yellow *
4 115.6
OUNCES ML/G WHIPPED TOPPING, PREPARED
thawed

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 evenly into prepared pan.

Bake for 30 minutes.

Immediately turn onto towel sprinkled with powdered sugar.

Peel off foil and begin rolling at narrow end, roll up cake with towel, jelly-roll fashion.

Cool thoroughly.

Meanwhile, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon peel, and food coloring.

Mix well.

Fold in whipped topping.

Unroll cake; trim edges.

Spread half lemon mixture; reroll without towel.

Place on serving platter, seam side down.

Spread remaining mixture over roll.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 935 25% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 911mg 38%
Total Carbohydrate 55g 55%
Dietary Fiber 1g 6%
Sugars g
Protein 32g
Vitamin A 7% Vitamin C 24%
Calcium 54% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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