Lemon Angel Food Cake Roll
This light and flavorful lemon angel food cake roll recipe combines a Swiss roll technique and an angel food cake for heavenly perfection.
Did your mama make y’all angel food cake growing up? How about Swiss rolls or jelly rolls? If not, I am sorry you missed that experience but don’t you worry, you will get the best of both worlds with this lemon angel food cake roll. And if you are lucky like me and experienced this light and fluffy cake and swiss rolls growing up, making this lemony flavored combo just takes it to another level.
Now, we all know I like to keep things simple and easy around here and this lemon cake roll is no exception. The simple steps include using a angel food box cake mix to make the cake. Then we make our lemon filling, which includes creamy cheesecake pudding mix, zesty lemon curd, and whipped topping. All you have to do is spread the filling onto the cake, roll it up, and let it set in the freezer. The end result is a deliciously soft and fluffy angel food cake bursting with light yet moist lemon flavor.
Recipe Ingredients
- Angel food cake mix
- Lemon curd
- Cheesecake pudding mix (I opt for the sugar-free and fat-free version)
- Whipped topping (fat-free version, not lite)
- Powdered sugar (not pictured but important)
How To Make Lemon Angel Food Cake Roll
Preheat the oven to 350 degrees and prepare a 10x15x1 baking sheet by lining the bottom of the sheet with parchment paper and very lightly spraying the sides with a non-stick cooking spray.
Prepare the angel food cake according to the directions on the box.
Pour the cake batter onto the prepared pan.
It will fill very full! This is normal.
Bake the cake for 15-20 minutes, until the top is golden brown.
The cake will rise high in the oven. So once it comes out, cool the cake for 5 minutes and the top will come back down.
Lay a tea towel out on the counter and sprinkle it with powdered sugar.
Take a knife and release the cake around the edges and flip it over onto the dusted towel.
Carefully remove the parchment paper.
Starting at the short end of the towel, tightly roll up the lemon angel food cake, and allow it to completely cool.
You can use a wire rack if you like.
Prepare the filling by mixing together the lemon curd and pudding mix. Then fold in the whipped topping.
Your filling mix will look like this once combined. At this point, I just want to dip my finger in there and give it a taste. Go ahead, it’s yummy!
When the cake is completely cooled, carefully unwrap it from the towel.
Spread the filling all over the cake and leave about 1/2-inch around the edges. This gives the filling room to spread when it’s rolled.
Tightly roll the cake back up without the towel, cover it, and place the cake into the freezer to set.
Slice off the ends for a pretty appearance.
Now keep slicing so you, your family, or guests can enjoy it!
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
Recipe Notes
- If lemon isn’t your favorite flavor, feel free to substitute it for lime or another type of citrus curd.
- Another option is to make chocolate angel food cake roll by substituting the lemon curd for Nutella.
- Add your favorite fresh fruit to the roll before rolling it up. This might be strawberries, blueberries, or cherries.
Recipe FAQs
How many points on A WW program?
With the ingredients you will find below and in the recipe card a slice will cost you only six points in any WW program or 4 points if you use lemon yogurt instead of lemon curd. Now I am not saying this is a health food by any means but if you want a treat when you are counting your points, this lemon angel food cake just may be the way to go.
You may also enjoy these cake recipes:
Triple Chocolate Cake (a.k.a Chocoholic Cake)
Easy Birthday Cake Recipe From Scratch
Fresh Strawberry Cake With Cream Cheese Icing
Ingredients
- 1 box angel food cake mix
- 1 cup lemon curd
- 1 box Jell-O sugar-free and fat-free cheesecake pudding mix
- 2 cups fat-free (not lite) Cool Whip whipped topping
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Prepare a 10x15x1 baking sheet with parchment paper and very lightly spray the sides with a non-stick cooking spray.
- Prepare the angel food cake mix according to the instructions on the box.1 box angel food cake mix
- Pour the prepared cake batter onto the baking sheet. It will fill up good and that's normal. Bake the cake for 15-20 minutes or until the top is golden brown. The cake will rise in the oven. Take it out and let it cool for 5 minutes and the top will come back down.
- Lay a tea towel out and sprinkle with powdered sugar. Take a knife and separate the cake from the baking sheet around the edges and flip it over onto the dusted towel. The parchment paper will be stuck to the bottom of the cake. Carefully remove the parchment paper.1/4 cup powdered sugar
- Starting at the short end of the tea towel, tightly roll up the cake and allow it to completely cool on a wire rack, or however you can let it cool.
- Prepare the filling now by mixing together the lemon curd and pudding mix in a large bowl. Fold in the whipped topping.1 cup lemon curd, 1 box Jell-O sugar-free and fat-free cheesecake pudding mix, 2 cups fat-free (not lite) Cool Whip whipped topping
- When the cake is cooled completely, carefully unwrap it from the towel. Spread the filling mixture all over the cake about 1/2-inch thick from the edges to give the filling room to spread when it's rolled. Tightly roll the cake back up without the towel, cover it, and place the cake into the freezer to set.
- Once set the way you like it, slice off the ends for a pretty appearance and keep slicing for you, your family, or your guests. ENJOY!
Notes
Nutrition
This looks so pretty and good. I’ll admit I’m very nervous thinking about making a rolled cake. I’ll have to really think about it to get my nerve up!
I love angel food cake. I have never thought of baking angel food cake in a sheet pan. This looks like an easy and delicious recipe.
I’m never very successful at the “rolling” part. They tend to break on me.
Cake rolls are something I haven’t made yet and want to, and lemon is one of my favorite flavors! However, we’re currently only able to use a countertop oven (!!) which limits my options & requires improvisation! So I was thinking – the 10×15 baking sheet this recipe calls for comes out to 150 square inches. Half of that would be 75 square inches. I have two 8.5″ x 10″ rimmed baking sheets and I calculated that each comes to 85 square inches. That should be close enough! So I’m thinking I should be able to put half the batter in each pan, and make two smaller cakes that way (watching the timing carefully of course during baking).
Has anyone attempted smaller cake rolls baked in a countertop oven? How did it go?
I have never made anything like this, but am anxious to try it. Thanks for sharing options as well. Pinning for now, but definitely going to make this soon. MMM!
I have always wanted to make a jelly roll type of cake but have always been intimidated by the process. Thank you for making it so easy!!!!
This sounds like a good substitute for pumpkin. Love lemon.