LEMON-LIME ANGEL CAKE ROLL

By gaster16

Ingredients

• 1-1/4 cups granulated sugar
• 1/3 cup cornstarch
• 1/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• 1 large egg yolk
• 1 tablespoon margarine or butter
• 1 package angel food cake mix
• Confectioner's sugar

Preparation

Step 1

In 2 quart saucepan, with wire whisk, mix granulated sugar and cornstarch until combined. Whisk in lemon juice, lime juice, egg yolk, and 1 cup water until blended. Heat lemon mixture to boiling over medium heat, whisking constantly, boil 1 minute, whisking. Remove saucepan from heat, stir in margarine or butter. Pour lemon mixture into medium bowl, cover surface with plastic wrap. Refrigerate until cool, about 1-1/2 hours.

Meanwhile, preheat oven to 350 degrees. Grease bottom of 15-1/2 x 10-1/2" jelly-roll pan. Line pan with 18" long sheet waxed paper. Do not grease waxed paper. Prepare angel food cake mix as label directs. Spread batter in jelly-roll pan. Bake 20 minutes or until cake is golden and top springs back when lightly touched with finger. Sprinkle top of cake with confectioner's sugar to evenly coat. Place clean towel and wire rack over top of cake and invert cake in pan, cool completely.

When cake is cool, run small metal spatula around sides of cake to loosen from pan. Remove pan. Peel off waxed paper and discard. With metal spatula, spread cooled lemon-lime filling to within 2 inches of edges. Starting from a long side, roll cake with towel, jelly-roll fashion. Place rolled cake, seam side down, on long platter. Refrigerate if not serving right away. Sprinkle with confectioner's sugar before serving.