Angel Food Cake Roll
Light, fluffy with a strawberry whipped cream filling. It's PERFECT for the warmer weather we're having.
Some quick notes about this recipe....I followed the directions of the cake box as I always do, but when it baked it completely oozed out the sides and was really thick. I think next time I'll use just half of the cake batter.
Credit: Taste of Home Magazine
- 1 package (16 ounces) angel food cake mix
- 5 teaspoons confectioners' sugar
- 1 carton (8 ounces) reduced-fat strawberry yogurt
- 1 package (1 ounce) instant sugar-free vanilla pudding mix
- 3 drops red food coloring, optional
- 2 cups reduced-fat whipped topping
Directions:Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions.
Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.
In a large bowl, whisk the yogurt, pudding mix
and food coloring if desired. Fold in whipped topping.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze.
Remove from freezer 30 minutes before slicing. Yield: 10 servings.