Lime Angel Food Cake Roll

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



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

Filling and Topping

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


  1. 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. 2 Bake at 350°F. for 17 to 22 minutes or until golden brown and cracks in cake appear dry.
  3. 3 Meanwhile, place clean towel on work surface. With strainer or sifter, lightly sprinkle powdered sugar evenly onto towel.
  4. 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. 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. 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

Recipe Step Photos

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