Saturday, February 13, 2021

Moist Lemon Angel Cake Roll


Moist Lemon Angel Cake Roll

A light angel food cake filled with a creamy lemon filling. It makes an awesome (lighter) dessert and uses NO butter or oil!


  • 1 cup of lemon curd
  • 1/4 cup powdered sugar
  • 1 can Jell-O Cheesecake Pudding Mix; Sugar Free Fat Free
  • 1 can Angel Food Cake Mix
  • 2 cups Cool Whip Whipped Topping Fat (free, non-light)


First, preheat the oven to 350 degrees. Prepare a 10x15x1 baking sheet with parchment paper and spray the sides very lightly with non-stick spray.

Then, prepare the angel food cake mix according to the directions on the box.

Pour the prepared cake mix onto the baking sheet. It will fill up well and this is normal.

Bake the cake for 15 to 20 minutes or until the top is golden brown. The cake will go up in the oven. Take it out and let cool for 5 minutes and the top will come down.

Place a tea towel and sprinkle with powdered sugar. Take a knife and separate the cake from the baking sheet around the edges and flip it over the sprinkled napkin. The baking paper will be glued to the bottom of the cake. Carefully remove the parchment paper.

Starting with a short end of the tea towel, roll up the cake tightly and let it cool completely on a cooling rack. or however you can let it cool.

Prepare the filling now by mixing the lemon curd and pudding mixture and incorporating the whipped topping.

When the cake is completely cool, carefully remove it from the towel. Spread the topping mixture all over the cake about 1/2 inch thick from the edges to give the filling room to spread out when rolled. Firmly roll the cake without the towel, cover it and place the cake in the freezer to harden. Once set the way you want, trim the end off for a pretty look and continue slicing for yourself, your family, or your guests. Happy Cooking Time.


If you use the ingredients above, the Weight Watchers points should add up to 6, but if you replace the lemon curd with lemon yogurt, you may be able to reduce the points to 4.