Luscious Lemon Angel Roll Food

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.

LEMON ANGEL CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside. , Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown. , Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners' sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and zest. Fold in whipped topping and food coloring if desired. , Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers.,

MOIST LEMON ANGEL CAKE ROLL

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.

ANGEL ROLLS

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).

LUSCIOUS LEMON CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside. , In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine the milk, lemon juice, lemon zest and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake., In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LEMON ANGEL CAKE

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

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.