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Location: Texas, United States

Thursday, May 01, 2008

Angel Lemon Creme Cake Roll

When looking at the picture, imagine that the cake roll slice is round. After carrying the roll wrapped in foil around in an ice chest all day, we ended up with a flat side to the roll and lemon creme oozing out. Still tasted yummy.

1 angel food cake mix
1 jar (10 oz) lemon curd
1 3-oz pkg cream cheese
½ cup whipping cream, whipped
powdered sugar
Smucker’s Raspberry PlateScraper or strawberries and sugar processed in the food processor
Fresh raspberries or strawberries for garnish

Mix up angel food cake batter according to instructions on box.
Cut a piece of parchment paper to fit on the bottom of a 10 X 15-inch jelly roll pan. Put in pan and then pour angel food cake batter into pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in middle comes out clean.

Meanwhile, put lemon curd and cream cheese into electric mixer and mix until smooth. Fold in whipping cream. Set aside.

When cake is out of oven, sprinkle generously with powdered sugar and then put a towel over cake. Put a large cutting board over pan and turn cake out on cutting board so that cake is sitting on towel. Remove parchment. Using towel to help you, pick up LONG side of cake and roll up. Let cool 15 minutes.

After 15 minutes, open up cake and spread lemon mixture on it, leaving a 1-inch border around edges. (It will spill out the sides anyway, so I guess this doesn’t matter, LOL) Carefully roll up and carefully set on platter or another jelly roll pan, seam side down. Place in freezer, covered lightly with plastic wrap. Then eat all the spilled lemon creme.

Serve slices frozen. (Cake and filling will not be hard.) Spread a little PlateScraper on plate, place cake on top, sprinkle with powdered sugar, and garnish with strawberries or raspberries. Eat, and then get yourself another piece.



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