Lemon Angel Rolls With Raspberry Sauce Recipe - Cooking Index
Lemon Angel Rolls With Raspberry Sauce Recipe - Cooking Index
| 1 | Angel food cake loaf | |
| 1 | Lemon curd | |
| Sifted powdered sugar | ||
| Raspberry Sauce | ||
| 1 | Frozen raspberries, thawed | |
| 1/4 cup | 59ml | Water |
| 1 tablespoon | 15ml | Lemon juice |
| 1/2 cup | 99g / 3.5oz | Sugar |
Remove crust from cake. Cut cake horizontally into 8 slices; flatten each slice slightly with a rolling pin. Spread each cake slice evenly with lemon curd.
Starting from a narrow end, roll up cake slices, jellyroll fashion. Wrap individually in wax paper, and chill.
Cut each roll into thirds; sprinkle with powdered sugar.
Spoon Raspberry Sauce evenly onto individual dessert plates; top with 3 cake roll slices.
RASPBERRY SAUCE:
Process frozen raspberries, water and lemon juice in a food processor or blender until pureed.
Pour raspberry mixture through a wire-mesh strainer into a saucepan, discarding seeds. Stir in sugar.
Bring to a boil over medium heat. Reduce heat, and simmer 10 minutes. Chill. Makes 1 cup.
Southern Living Website
Source:
Southern Living Magazine
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