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Lime Angel Food Cake Roll

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  • 30 min prep time
  • 1 hr 30 min total time
  • 7 ingredients
  • 12 servings
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Enjoy this fluffy angel food cake roll – a distinctive dessert topped with a sweet-citrusy whipped cream mixture.

Cake

1
(16-oz.) pkg. angel food cake mix
1 1/4
cups water
2
tablespoons powdered sugar

Filling and Topping

1
(14-oz.) can sweetened condensed milk (not evaporated)
1/2
cup lime juice
1 1/2
teaspoons grated lime peel
1
cup whipping cream

Steps

  • 1 Heat oven to 350°F. Grease 15x10x1-inch baking pan. Line bottom of pan with waxed paper. Prepare cake batter as directed on package using water. Spoon batter into lined pan.
  • 2 Bake at 350°F. for 17 to 22 minutes or until golden brown and cracks in cake appear dry.
  • 3 Meanwhile, place clean towel on work surface. With strainer or sifter, lightly sprinkle powdered sugar evenly onto towel.
  • 4 Loosen edges of warm cake with spatula; immediately invert cake onto sugared towel. Remove pan and waxed paper. Starting with short side, roll up cake in towel; cool on wire rack for 45 minutes or until completely cool.
  • 5 Meanwhile, in small bowl, combine condensed milk, lime juice and lime peel; mix well. In large bowl, beat whipping cream until stiff peaks form. Fold condensed milk mixture into whipped cream just until blended. Reserve 1 cup lime mixture for topping. Refrigerate while cake is cooling or until thickened.
  • 6 To assemble cake, unroll cooled cake, removing towel. Spread remaining lime mixture evenly over cake. Using towel, reroll cake; do not roll towel into cake. If desired, trim ends of roll. Use towel to lift cake roll onto serving platter. Spoon reserved 1 cup lime mixture on top of cake. If desired, garnish with additional whipped cream and lime twists. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease 15x10x1-inch baking pan. Line bottom of pan with waxed paper. Prepare cake batter as directed on package using water. Spoon batter into lined pan.
  • 2 Bake at 350°F. for 17 to 22 minutes or until golden brown and cracks in cake appear dry.
  • 3 Meanwhile, place clean towel on work surface. With strainer or sifter, lightly sprinkle powdered sugar evenly onto towel.
  • 4 Loosen edges of warm cake with spatula; immediately invert cake onto sugared towel. Remove pan and waxed paper. Starting with short side, roll up cake in towel; cool on wire rack for 45 minutes or until completely cool.
  • 5 Meanwhile, in small bowl, combine condensed milk, lime juice and lime peel; mix well. In large bowl, beat whipping cream until stiff peaks form. Fold condensed milk mixture into whipped cream just until blended. Reserve 1 cup lime mixture for topping. Refrigerate while cake is cooling or until thickened.
  • 6 To assemble cake, unroll cooled cake, removing towel. Spread remaining lime mixture evenly over cake. Using towel, reroll cake; do not roll towel into cake. If desired, trim ends of roll. Use towel to lift cake roll onto serving platter. Spoon reserved 1 cup lime mixture on top of cake. If desired, garnish with additional whipped cream and lime twists. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
% Daily Value
Total Fat
10g
15%
Saturated Fat
6g
30%
Cholesterol
40mg
13%
Sodium
390mg
16%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Protein
6g
6%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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