Lemon Angel Roll - cooking recipe

Ingredients

1 (16 oz.) pkg. angel food cake mix
3/4 c. powdered sugar, divided
1 (8 oz.) pkg. cream cheese, softened
1 lemon
7 drops yellow food coloring (optional)
1 (8 oz.) container light frozen whipped topping, thawed and divided
1 (11.75 oz.) jar strawberry ice cream topping, divided
powdered sugar
12 fresh whole strawberries (for garnish)

Preparation

Preheat oven to 350\u00b0.
Cut an 18-inch long piece of parchment paper.
Prepare cake mix according to package directions.
Pour batter over parchment paper, spreading evenly using scraper.
Bake 30 to 35 minutes or until top springs back when lightly touched with fingertip.
Remove from oven to cooling rack.
Sprinkle 1/2 cup of powdered sugar over cake.
Place a sheet of parchment paper over cake.
Place cooling rack upside down over parchment paper and carefully turn cake out at once.
Roll up cake in parchment paper as for a jelly roll.
Cool completely.
Unroll cake.
Spread cake with 1/4 cup ice cream topping, pressing lightly using a scraper. Combine cream cheese and remaining 1/4 cup powdered sugar.
Mix well.
Zest whole lemon.
Juice lemon to measure 1 tablespoon juice.
Add zest and juice to cream cheese mixture and whisk.
Add food coloring, if desired.
Mix well.
Fold in 1 cup of the whipped topping.
Gently spread ice cream topping to within 1-inch of edge. Reroll cake.
Sprinkle with remaining powdered sugar.
Slice with knife.
Garnish each serving with whipped topping, a strawberry and remaining ice cream topping.
Yield:
12 servings.