Lime Angel Food Cake Roll

Enjoy this fluffy angel food cake roll – a distinctive dessert topped with a sweet-citrusy whipped cream mixture.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 7
  • servings 12
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
),
Cholesterol
40mg
40%;
Sodium
390mg
390%;
Total Carbohydrate
51g
51%
(Dietary Fiber
0g
0%
  Sugars
42g
42%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
15%;
Iron
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.