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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Servings 12

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ingredients 7
Prep Time 30 min
Total Time 1 hr 30 min

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

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Directions

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.