This Celestial Citrus Roll is a refreshing take on the classic jelly roll, perfect for spring gatherings or light summer desserts. Using a simple angel food cake mix as the base, this recipe yields an incredibly airy and tender sponge that absorbs the vibrant orange and lemon citrus filling. The filling itself is a delicate blend of unflavored gelatin, sugar, and fresh juices, folded into nondairy whipped topping for a light, mousse-like texture that isn’t overly heavy. Its an elegant yet approachable dessert that feels sophisticated without being difficult to make. Serve it chilled, dusted with powdered sugar and accompanied by a side of raspberry or blueberry sauce for a pop of color and tartness that cuts through the sweetness. Its a show-stopping centerpiece that requires minimal effort but delivers maximum flavor.
Celestial Citrus Roll
Description
This Celestial Citrus Roll is a refreshing take on the classic jelly roll, perfect for spring gatherings or light summer desserts. Using a simple angel food cake mix as the base, this recipe yields an incredibly airy and tender sponge that absorbs the vibrant orange and lemon citrus filling. The filling itself is a delicate blend of unflavored gelatin, sugar, and fresh juices, folded into nondairy whipped topping for a light, mousse-like texture that isn't overly heavy. Its an elegant yet approachable dessert that feels sophisticated without being difficult to make. Serve it chilled, dusted with powdered sugar and accompanied by a side of raspberry or blueberry sauce for a pop of color and tartness that cuts through the sweetness. Its a show-stopping centerpiece that requires minimal effort but delivers maximum flavor.Ingredients
Directions
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Preheat oven to 350F (177C).
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Prepare the angel food cake mix batter according to the package directions.
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Spread the batter evenly onto a parchment or waxed paper-lined 15 x 10 x 1-inch jelly roll pan.
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Bake for 22 to 25 minutes, or until the cake is golden brown and springs back when lightly touched.
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While the cake bakes, sprinkle a clean kitchen towel with 1 tablespoon of the confectioners' sugar.
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Immediately invert the hot cake onto the prepared towel; carefully peel off the parchment paper and let the cake cool completely.
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In a small saucepan, whisk together the unflavored gelatin and granulated sugar.
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Blend in the orange juice and lemon juice; let the mixture stand for 2 minutes to bloom the gelatin.
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Place the saucepan over low heat and stir constantly for about 3 minutes until the gelatin is fully dissolved.
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Remove from heat and let the citrus mixture cool for 5 minutes.
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In a large bowl, gently fold the cooled gelatin mixture into the thawed nondairy whipped topping until combined.
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Refrigerate the filling for about 15-20 minutes until it thickens slightly but is still spreadable.
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Spread the thickened filling evenly over the cooled cake, leaving a 1-inch border along all edges.
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Starting at one of the long edges, use the towel to help you roll the cake up tightly in a jelly-roll fashion.
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Transfer the roll to a serving plate, placing it seam-side down.
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Refrigerate the roll for at least 1 hour before serving to allow it to set.
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Just before serving, dust the top with the remaining confectioners' sugar.
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Slice into rounds and serve with raspberry or blueberry sauce on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 338.5kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 37.1mg2%
- Total Carbohydrate 65.2g22%
- Dietary Fiber 2.3g10%
- Sugars 59.4g
- Protein 25.6g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
