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Angel Food Cake Roll

Total Time

Prep: 30 min. + freeezing Bake: 15 min. + cooling

Makes

12 servings

There's always room for dessert—especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. —Joan Colbert, Sigourney, Iowa
Angel Food Cake Roll Recipe photo by Taste of Home

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • Confectioners' sugar
  • 1 cup (8 ounces) strawberry yogurt
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3 drops red food coloring, optional
  • 2 cups whipped topping

Directions

  1. Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment.
  2. Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping.
  4. Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

Nutrition Facts

1 slice: 243 calories, 3g fat (3g saturated fat), 1mg cholesterol, 427mg sodium, 50g carbohydrate (37g sugars, 0 fiber), 4g protein.

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