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angel creamsicle roll

(2 ratings)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmm! A perfect summer picnic dessert!

(2 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 20 Min

Ingredients For angel creamsicle roll

  • 1 box
    angel food cake mix
  • 1 - 8 oz. pkg
    cream cheese, room temperature
  • 1/4 c
    confectioners' sugar
  • 1 Tbsp
    orange juice, fresh
  • 1/2 tsp
    orange extract
  • 1/2 tsp
    orange zest
  • 3 drops
    yellow food coloring
  • 1 drop
    red food coloring
  • 1 c
    cool whip thawed
  • 2/3 c
    orange marmalade
  • GARNISH:
  • confectioners' sugar
  • orange peel curls

How To Make angel creamsicle roll

  • 1
    Line a greased 15" x 10" x 1" baking pan with waxed paper; grease the paper & set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan.
  • 2
    Bake at 350 degrees F. 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 a short side. Cool completely on a wire rack.
  • 3
    For filling, in a small bowl, beat cream cheese & confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange peel & food coloring if desired. Fold in whipped topping.
  • 4
    Unroll cake; spread marmalade to within 1/2" of edges. Spread whipped topping mixture over marmalade to within 1" 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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