Quick Tips
- Use a rimmed half sheet pan to make the angel food cake – anything smaller will risk the batter overflowing (I love this one!). The rim should be at least an inch deep.
- This recipe uses boxed angel food cake mix, but a from-scratch recipe like this one would work as well!
- Roll the angel food cake in a powdered sugar covered tea towel immediately upon removing it from the oven (this helps “train” the cake and mold it so that it can be rolled with the filling after it cools)
Equipment
- Hand or stand mixer
- Rimmed half sheet pan
- Parchment paper
- 1 cup measuring cup
- Mixing bowls
- Whisk
- Silicone spatula
- Tea towel/flour sack towel
Ingredient Notes
- Angel Food Cake Mix (batter should be made per package instructions)
- Cool whip
- Milk
- Lemon pudding mix (3.4 oz box)
- Powdered sugar
Love this Lemon Angel Food Cake Roll? Try these other Angel Food Cake desserts!
- Angel Food Cake (from scratch!)
- Layered Chocolate Angel Food Cake
- Strawberry Angel Food Cake Ice Cream
How to make a Lemon Angel Food Cake Roll
This Lemon Angel Food Cake Roll is SO easy to make and only requires 6 total ingredients from start to finish! Follow the steps below to make this delicious lemon dessert.
- Make the angel food cake
- Make the lemon cream filling
- Assemble the lemon angel food cake roll
How to make the angel food cake
Preheat the oven to 350 degrees. In a medium bowl, mix the angel food cake batter according to package instructions.
Line a rimmed half sheet pan with parchment paper and evenly spread the batter throughout the pan. Avoid greasing the edges of the pan (greasing the bottom so that the parchment paper sticks is OK).
Bake for 20-25 minutes or until the top of the cake is light brown.
While the cake bakes, spread out a clean tea towel (or flour sack towel) and generously sprinkle it with powdered sugar (sprinkle in a large enough area that the entire cake will fit over the powdered sugar portion).
As soon as the cake comes out of the oven, flip it on to the tea towel.
Peel off the parchment paper and immediately (but gently) roll the cake up into the towel. Let the cake cool completely for about an hour, or in the fridge for 30-45 minutes. While it cools you can make the lemon cream filling.
How to make the lemon cream filling
In a medium mixing bowl add the lemon pudding mix and one cup of cold milk. Whisk it together until it starts to thicken.
Fold in the cool whip with a silicone spatula. Continue to gently fold the mixture until it’s completely combined (gently mixing helps retain some of the air in the cool whip).
Place the mixture in the fridge to set while the cake finishes cooling.
How to assemble the lemon angel food cake roll
Unroll the cooled cake roll. You can leave it on the towel.
Spread the lemon cream throughout the cake and gently roll it back up. Top it with additional powdered sugar if desired.
I recommend allowing the cake to chill for an additional 1-2 hours before slicing it. Store it in the fridge.
Try these other summer desserts!
Lemon Angel Food Cake Roll
Equipment
- rimmed half sheet pan
- silicone spatula
- whisk
- measuring cups
Ingredients
For the angel food cake
- angel food cake mix (batter made per package instructions)
For the lemon cream filling
- 8 ounces cool whip
- 1 package lemon pudding mix (3.4 ounces)
- 1 cup milk
For topping and for rolling the angel food cake
- powdered sugar
Instructions
To make the angel food cake
- Preheat the oven to 350 degrees.
- In a medium bowl, mix the angel food cake batter according to package instructions.
- Line a rimmed half sheet pan with parchment paper and evenly spread the batter throughout the pan. Avoid greasing the edges of the pan (greasing the bottom so that the parchment paper sticks is OK).
- Bake for 20-25 minutes or until the top of the cake is light brown.
- While the cake bakes, spread out a clean tea towel (or flour sack towel) and generously sprinkle it with powdered sugar (sprinkle in a large enough area that the entire cake will fit over the powdered sugar portion).
- As soon as the cake comes out of the oven, flip it on to the tea towel.
- Peel off the parchment paper and immediately (but gently) roll the cake up into the towel. Let the cake cool completely for about an hour, or in the fridge for 30-45 minutes. While it cools you can make the lemon cream filling.
To make the lemon cream filling
- In a medium mixing bowl add the lemon pudding mix and one cup of cold milk. Whisk it together until it starts to thicken.
- Fold in the cool whip with a silicone spatula. Continue to gently fold the mixture until it's completely combined (gently mixing helps retain some of the air in the cool whip).
- Place the mixture in the fridge to set while the cake finishes cooling.
To assemble the lemon angel food cake roll
- Unroll the cooled cake roll. You can leave it on the towel.
- Spread the lemon cream throughout the cake and gently roll it back up. Top it with additional powdered sugar if desired.
- I recommend allowing the cake to chill for an additional 1-2 hours before slicing it. Store it in the fridge. Enjoy!
