Lemon angel rolls with raspberry sauce

8 Servings

Ingredients

Quantity Ingredient
1 Angel; (10.5-ounce) food cake loaf
1 Jar; (11-1/4-ounce) lemon curd
Sifted powdered sugar
1 pack (10-ounce) frozen raspberries; thawed
¼ cup Water
1 tablespoon Lemon juice
½ cup Sugar

Directions

RASPBERRY SAUCE

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. Makes 8 servings.

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

Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@...> on Jan 22, 1998

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