Lemon Berry Angel Roll

Lemon Berry Angel Roll

1 package (16oz) Angel food cake mix
¾ cup powdered sugar, divided
1 ½ cups strawberry ice cream topping, or homemade strawberry jam, or seedless raspberry preserves
1 package (8oz) cream cheese, softened
1 cup fresh raspberries or sliced strawberries
1 lemon
7 drops yellow food coloring
1 container (8oz) frozen whipped topping, thawed
Fresh raspberries, for garnish (optional)
Lemon slices, for garnish (optional)

Preheat oven to 350 degrees. Line a long piece of parchment paper onto the bottom and up sides of BAR pan (jelly roll style).

Prepare cake mix according to package directions; pour batter over parchment, spread evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven.

Sprinkle ½ cup powdered sugar over cake. Place a new sheet of parchment paper over cake. Place cooling rack upside down over new piece of parchment paper (using hot pads because the pan is still very hot) carefully turn cake out at once. Remove pan and parchment from the bottom of cake. Starting at one short side, roll up cake in parchment. Cool completely on cooling rack.

Unroll cake and transfer to a large cutting board; discard parchment paper. Spread cake with ice cream topping, homemade jam or preserves. Combine cream cheese and remaining ¼ cup powdered sugar in bowl; mix well; zest lemon and juice lemon. Add zest and juice to cream cheese mixture. Add food coloring; mix well. Fold in thawed whipped topping. Gently spread over ice cream topping. Top with 1 cup raspberries or sliced strawberries. Re-roll cake.

Sprinkle with additional powdered sugar. Garnish with fresh berries and sliced lemons if desired. Cover and refrigerate until ready to serve.

Makes 10-12 servings