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Prep 30min
Total1hr30min
Ingredients7
Servings12
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Ingredients
Cake
1
box (16 oz) white angel food cake mix
1 1/3
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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Steps
1
Heat oven to 350°F. Grease 15x10x1-inch baking pan. Line bottom of pan with cooking parchment 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 parchment 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.
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