Lemon Angel Roll

1. 1

   Preheat oven to 350u00b0.

2. 2

   Cut an 18-inch long piece of parchment paper.

3. 3

   Prepare cake mix according to package directions.

4. 4

   Pour batter over parchment paper, spreading evenly using scraper.

5. 5

   Bake 30 to 35 minutes or until top springs back when lightly touched with fingertip.

6. 6

   Remove from oven to cooling rack.

7. 7

   Sprinkle 1/2 cup of powdered sugar over cake.

8. 8

   Place a sheet of parchment paper over cake.

9. 9

   Place cooling rack upside down over parchment paper and carefully turn cake out at once.

10. 10

    Roll up cake in parchment paper as for a jelly roll.

11. 11

    Cool completely.

12. 12

    Unroll cake.

13. 13

    Spread cake with 1/4 cup ice cream topping, pressing lightly using a scraper. Combine cream cheese and remaining 1/4 cup powdered sugar.

14. 14

    Mix well.

15. 15

    Zest whole lemon.

16. 16

    Juice lemon to measure 1 tablespoon juice.

17. 17

    Add zest and juice to cream cheese mixture and whisk.

18. 18

    Add food coloring, if desired.

19. 19

    Mix well.

20. 20

    Fold in 1 cup of the whipped topping.

21. 21

    Gently spread ice cream topping to within 1-inch of edge. Reroll cake.

22. 22

    Sprinkle with remaining powdered sugar.

23. 23

    Slice with knife.

24. 24

    Garnish each serving with whipped topping, a strawberry and remaining ice cream topping.

25. 25

    Yield:

26. 26

    12 servings.

No additional tips available.