MOIST LEMON ANGEL CAKE ROLL
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 243 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 57mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 0 fiber), Protein 5g protein.
LIME ANGEL FOOD CAKE
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.
Nutrition Facts :
ANGEL FOOD CAKE ROLL
There's always room for dessert-especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. -Joan Colbert, Sigourney, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.
Nutrition Facts : Calories 243 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
LUSCIOUS LIME ANGEL FOOD CAKE ROLLS
From a Diabetic cookbook. Dietary exchanges are 2 starch. I can see this being really good using other kinds of yogurt, like raspberry or strawberry!
Provided by BeccaB3c
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line two 17x11 1/4x1 inch jelly-roll pans with parchment or waxed paper; set aside.
- Prepare angel food cake mix according to package directions. Divide batter evenly between prepared pans. Draw knife through batter to remove large air bubbles.
- Bake 12 minutes or until cakes are lightly browned and toothpick inserted into centers comes out clean.
- Invert each cake onto separate clean towel. Starting at short end, roll up warm cake, jelly-roll fashion, with towel inside. Cook cakes completely.
- Place 1 to 2 drops green food coloring in each container of yogurt, if desired. Stir well.
- Unroll cakes; remove towels. Spread each cake with 1 container yogurt, leaving 1 inch border. Roll up cakes; place seam side down. Slice each cake roll into 8 pieces.
- Garnish with lime slices, if desired. Serve immediately or refrigerate.
Nutrition Facts : Calories 105.8, Fat 0.1, Sodium 208.9, Carbohydrate 24.1, Fiber 0.1, Sugar 12.5, Protein 2.5
LIME ANGEL FOOD CAKE
This is such an old time recipe--always a fave for birthdays, young and old alike, because it's so light tasting after a big meal. I usually make it with lemon pie filling, but this tastes even better! I actually would rather make the angel food from a mix as opposed to homemade--it's one of those instances where I find packaged is superior!
Provided by Jan in Lanark
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Prepare pie filling according to directions and chill.
- Slice cooled cake into 3 layers and spread half of the chilled filling between layers.
- Whip the cream and fold into the remaining pie filling.
- Spread mixture over top and sides of cake.
- Chill at least 4 hours or overnight.
LEMON-LIME ANGEL FOOD CAKE
A weight watchers recipe. I havent tried it yet, so let me know what you think. It sounds light and refreshing...1 slice=3 pts.
Provided by Jennygal
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350º. Prepare cake mix according to package directions using the water and lemon juice. Stir in lime rind.
- Spread in an ungreased 10' tube pan, break the air pockets by cutting through batter with a knife.
- Bake on lowest oven rack for 40 min, or until cake springs back when lightly touched. Let cool, Loosen from sides of pan with a knife or metal spatula and invert onto a plate. If desired, serve with whipped topping and lime slices.
Nutrition Facts : Calories 171.2, Fat 0.2, Sodium 334.9, Carbohydrate 39.3, Fiber 0.2, Sugar 20.2, Protein 4.1
EASY BLACKBERRY, LIME FILLED ANGEL FOOD CAKE
4 ingredients to make a quick impressive cake. You can make it all from scratch using my lemon curd recipe/angel food recipe. But the idea for this is quick and easy! And most of all yummy!
Provided by Rita1652
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place one layer on a serving platter.
- Spread lime curd on layer then spread a bit of whipped cream, place 1/3 of the berries on the whipped cream.
- Top with the other layer.
- Spread whipped cream over the cake and arrange berries on top.
Nutrition Facts : Calories 305.6, Fat 11.2, SaturatedFat 9.3, Sodium 299.8, Carbohydrate 48.6, Fiber 3.1, Sugar 29.9, Protein 4.8
LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Provided by Matt Lewis
Categories Cake Mixer Egg Dessert Low Fat Low Cal Lime Pistachio Birthday Family Reunion Healthy Low Cholesterol Engagement Party Party Potluck Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
- Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
- Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
- For lime syrup and lime glaze:
- Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
- Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
- Transfer cake to platter; cut into wedges and serve.
ANGEL FOOD JELLY ROLL
This is a recipe from from Duncan Hines and used by my family for a while . I like to use different filling each time I make these cakes- from jelly to custard- fluff- pie filling-pudding-lemon curd and chocolate fluff- peanut butter and jelly-pudding with chocolate chips...etc.
Provided by Pat Duran
Categories Fruit Desserts
Time 35m
Number Of Ingredients 3
Steps:
- 1. Heat oven to 350^. Line two jelly roll pans with foil or wax paper spray lightly. Prepare cake mix as directed on package. Divide and spread evenly into the 2 pans. Cut through batter with knife or spatula to remove large bubbles. Bake 15 minutes or until set. Invert cakes at once onto clean lint-free dishtowels-dusted with powdered sugar. Remove foil or paper carefully. Roll up each cake with towel jelly-roll style, starting at short side. Cool completely with cake and towel rolled together.
- 2. Unroll cakes. Spread about 1 cup of jelly or other filling on each to within one inch of edges of each cake. Re-roll cake only(no towel)- and place seam side down on serving plates. Dust with powdered sugar.
LEMON ANGEL CAKE ROLL
"Every time I make this sunny cake roll, people comment on its fresh flavor and festive look," observes Diana Hardwick of Holdenville, Oklahoma. "It goes over big at church dinners."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside. , Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown. , 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. , 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. , 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.,
Nutrition Facts : Calories 237 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 335mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
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