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Lemon Angel Roll Recipe
|Angel food cake mix||16 Ounce (1 Package)|
|Confectioners sugar||1 Tablespoon|
|Canned milk||14 Ounce (Not Evaporated Milk)|
|Lemon juice concentrate||1⁄3 Cup (5.33 tbs)|
|Lemon rind||2 Teaspoon, grated|
|Yellow coloring||6 Drop|
|Frozen non dairy whipped topping||4 Ounce, thawed (1 Container)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2753 Calories from Fat 537
% Daily Value*
Total Fat 62 g94.8%
Saturated Fat 38.8 g194.1%
Trans Fat 0 g
Cholesterol 39.7 mg
Sodium 4326 mg180.3%
Total Carbohydrates 500 g166.6%
Dietary Fiber 8 g32%
Sugars 379.1 g
Protein 52 g103.7%
Vitamin A 8.2% Vitamin C 42.1%
Calcium 95.3% Iron 8.9%
*Based on a 2000 Calorie diet
Line 15x 10-inch jellyroll pan with aluminum foil, extending foil 1 inch over ends of pan.
Prepare cake mix as package directs.
Spread batter evenly into prepared pan.
Bake 30 minutes or until top springs back when lightly touched.
Immediately turn onto towel sprinkled with confectioners' sugar.
Peel off foil; beginning at narrow end, roll up cake with towel, jellyroll-fashion.
Meanwhile, in medium bowl, combine sweetened condensed milk, ReaLemon, rind and food coloring if desired; mix well.
Fold in whipped topping.
Unroll cake; trim edges.
Spread with half the lemon filling; reroll.
Place on serving plate, seam-side down; spread remaining filling over roll.
Garnish with coconut.
Store in refrigerator.