Luscious Lemon Angel Roll Pampered Chef Recipes

LUSCIOUS LEMON ANGEL ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with parchment; set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan. , Bake at 350° for 30-35 minutes or until cake springs back when lightly touched (cake will rise above edges of pan). Cool for 5 minutes., Sprinkle 2 tablespoons confectioners' sugar over a kitchen towel. Invert cake onto towel; gently peel off parchment. Sprinkle with 2 tablespoons confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, lemon juice and zest, food coloring if desired and remaining confectioners' sugar until smooth. Fold in 1 cup whipped topping. , Unroll cake. Spread 1/3 cup strawberry topping to within 1 in. of edges. Spread cream cheese mixture over topping. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour., Dust with additional confectioners' sugar. Cut into slices; garnish with fresh strawberries and remaining strawberry topping and whipped topping. Refrigerate leftovers.

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.

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.

LUSCIOUS LEMON ANGEL ROLL

Steps:

• 1. Preheat oven to 350°F. Cut an 18-inch-long piece of Parchment Paper. Press into bottom and up sides of Large Bar Pan. Prepare cake mix according to package directions; pour batter over parchment, spreading evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to Cooling Rack. 2. Sprinkle 1/2 cup of the powdered sugar over cake using. Place a sheet of parchment over cake. Place cooling rack upside down over parchment and carefully turn cake out at once. Remove pan and parchment from bottom of cake. Starting at one short side, roll up cake in parchment. Cool completely. 3. Unroll cake and transfer to Large Grooved Cutting Board; discard parchment. Spread cake with 1/4 cup of the ice cream topping, pressing lightly using Skinny Scraper. Combine cream cheese and remaining 1/4 cup powdered sugar in Batter Bowl; mix well. Zest lemon; juice lemon to measure 1 tablespoon juice. Add zest and juice to cream cheese mixture; whisk using Stainless Whisk. Add food coloring, if desired; mix well. Fold in 1 cup of the whipped topping; gently spread over ice cream topping to within 1 inch of edge; re-roll cake. 4. Sprinkle with additional powdered sugar. Slice using Bread Knife. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Garnish each serving with whipped topping, strawberry fan, lemon slice and remaining ice cream topping. Yield 12 servings of Cook's Tips: For Chocolate Mousse Cake Roll, prepare cake according to recipe directions in Steps 1 and 2. Unroll cake; discard parchment. Combine 1 package (8 ounces) cream cheese, softened, 1/3 cup powdered sugar, 3 tablespoons unsweetened cocoa powder and 1 tablespoon milk; mix well. Fold in 1 cup thawed whipped topping; gently spread over cake to within 1 inch of edge; re-roll cake. Sprinkle with additional powdered sugar. Slice and serve with additional whipped topping and chocolate sauce.