Ingredients Jump to Instructions ↓

  1. 1 Angel food cake loaf

  2. 1 Lemon curd Sifted powdered sugar Raspberry Sauce

  3. 1 Frozen raspberries, thawed

  4. 1/4 cup 59ml Water

  5. 1 tablespoon 15ml Lemon juice

  6. 1/2 cup 99g / 3 1/2oz Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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


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