Ingredients:
1 pkg. (16 oz.) angel food cake mix
1 pkg. (8 oz.) cream cheese, softened
1/4 c. confectioners' sugar
1 Tbsp. orange juice
1/2 tsp. orange extract
1/2 tsp. grated orange peel
3 drops yellow food coloring, optional
1 drop red food coloring, optional
1 c. whipped topping thawed
2/3 c. orange marmalade
Additional confectioners' sugar and orange curls
Directions;
Line a greased 15x10 baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan.
Bake at 350 degrees for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack.
For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange peel and food coloring if desired. Fold in whipped topping.
Unroll cake; spread marmalade to within 1/2 inch of edges. Spread whipped topping mixture over marmalade to within 1 inch of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers.
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