Lemon Angel Food Cake Roll
This Lemon Angel Food Cake Roll is made using boxed cake mix with a total of only 6 ingredients! This lemon cake roll has a lemon cream filling and is topped with powdered sugar. It's the perfect light summer dessert!
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Servings: 12 slices
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.
- As soon as the cake comes out of the oven, run a knife along the edges to release the cake. Then generously sprinkle powdered sugar over the entire top of the cake.
- Next, place a tea towel (or flour sack towel) over the cake/powdered sugar layer, then place an inverted cookie sheet (of similar size or smaller) on top. The bottom of the cookie sheet should be touching the towel.
- Then gently press them together and flip the cookie sheets, removing the original cookie sheet.
- 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!