Lemon Angel Roll
A light and tangy lemon-flavored angel food cake roll filled with creamy lemon custard and topped with coconut, perfect for a refreshing dessert or special occasion.
Ingredients
Instructions
- Preheat oven to 350°F.
- Line a 15 x 10-inch jelly roll pan with foil, extending foil 1 inch over the ends.
- Prepare the angel food cake mix as directed on the package.
- Spread the batter evenly into the prepared pan.
- Bake for about 30 minutes until done.
- Immediately turn the cake onto a tea towel sprinkled with powdered sugar.
- Begin at the narrow end and roll up the cake and towel in jelly roll fashion.
- Allow the rolled cake to cool completely.
- In a bowl, mix the Eagle Brand milk, ReaLemon juice, and grated lemon rind.
- Mix well until combined.
- Fold in the Cool Whip until smooth.
- Unroll the cooled cake carefully.
- Spread half of the lemon filling over the unrolled cake.
- Re-roll the cake carefully.
- Place the re-rolled cake seam side down on a serving plate.
- Spread the remaining lemon filling over the top of the roll.
- Garnish with shredded coconut.
- Keep refrigerated until ready to serve.
Nutrition & Diet Analysis (per serving)
530
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).