Ingredientes para Raspberry Lemon Roll
- Angel Food Cake Mix
- 8 ounces (225g) cream cheese, softened
- 2 cups (250g) powdered sugar
- Lemon Zest
- 1 cup (240ml) whipped topping (Cool Whip or similar)
- Chambord Raspberry Liquor
- Raspberry Pastry Filling
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Como fazer Raspberry Lemon Roll
- Preheat oven to 350°F (175°C). Grease and flour a 15x10x1 inch jelly roll pan. Line with parchment paper, leaving an overhang on the long sides to aid in rolling.
- Prepare your cake batter according to package directions. (Typically this involves combining cake mix with eggs, oil, and water. Adjust quantities as needed per package instructions.) Pour batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden brown.
- While the cake is still warm, gently sprinkle a generous amount of powdered sugar over a clean kitchen towel. Carefully invert the cake onto the sugared towel, peeling off the parchment paper.
- Starting from the short side, tightly roll the cake and the towel together. Let cool completely on a wire rack.
- Meanwhile, prepare the filling. In a medium bowl, beat 8 ounces (225g) of cream cheese until smooth and creamy. Gradually add 2 cups (250g) powdered sugar, beating until combined.
- Zest the rind of 1 lemon and add it to the cream cheese mixture. Stir in 1 cup (240ml) of whipped topping (Cool Whip or similar).
- Once the cake is completely cool, carefully unroll it. Brush the cake evenly with 1 tablespoon of Chambord (or other raspberry liqueur, or even raspberry juice).
- Spread the prepared cream cheese filling evenly over the cake.
- Gently roll up the cake again, without the towel this time.
- Dust with powdered sugar. Garnish with fresh lemon slices and raspberries.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
153g
Fat
62g
Carbs
21g
