Lemon Angel Cake Roll

1. 1

   Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside.

2. 2

   Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350u00b0 for 25-30 minutes or until golden brown.

3. 3

   Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners' sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

4. 4

   For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and zest. Fold in whipped topping and food coloring if desired.

5. 5

   Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers.

No additional tips available.