Luscious Lemon Angel Roll

Source: The Pampered Chef

1 (16 ounce) box angel food cake mix (plus ingredients to make cake)
3/4 cup powdered sugar, divided
8 ounces cream cheese, softened
1 lemon
7 drops yellow food coloring (optional)
1 (8 ounce) container light frozen whipped topping, thawed, divided
1 (11.75 ounce) jar strawberry ice cream topping, divided
Powdered sugar
12 fresh whole strawberries for garnish

Heat oven to 350 degrees F. Cut an 18-inch long piece of Parchment Paper. Press into bottom and up sides of Stoneware Bar Pan.

Prepare cake mix according to package directions; pour batter over parchment paper, spreading evenly using Super Scraper. Bake 30 to 35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to Nonstick Cooling Rack. Sprinkle 1/2 cup of powdered sugar over cake using Flour/Sugar Shaker. Place a sheet of parchment paper over cake. Place Nonstick Cooling Rack upside down over parchment paper and carefully turn cake out at once. Remove pan and Parchment Paper from cooked side of cake. Roll up cake in Parchment paper as for a jelly roll. Cool completely.

Unroll cake and transfer to 12 x 18-inch Grooved Cutting Board; discard Parchment Paper. Spread cake with 1/4 cup ice cream topping, pressing lightly using skinny Scraper.

Combine cream cheese and remaining 1/4 cup powdered sugar in Classic 2-quart Batter Bowl; mix well. Zest whole lemon using Lemon Zester/Scorer; juice lemon using Lemon Aid to yield 1 tablespoon juice. Add zest and juice to cream cheese mixture; whisk using 10-inch Whisk. Add food coloring, if desired; mix well. Fold in 1 cup whipped topping; gently spread over ice cream topping to within 1 inch of edge; re-roll. Sprinkle with additional powdered sugar.

Slice using Serrated Bread Knife. Attach Open Star Tip to Easy Accent Decorator; fill with remaining whipped topping. Garnish each serving with whipped topping, a strawberry fan (sliced with Egg Slicer Plus) and remaining ice cream topping.

Yield: 12 servings