Features Krusteaz Angel Food Cake Mix 732-0600 with orange juice and zest with a filling of frozen whipped topping, thawed and apricot preserves.
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Ingredients: |
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1 lb. (full box) |
Krusteaz Angel Food Cake Mix 732-0600 |
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1 1/3 cups |
Orange juice |
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1/2 cup |
Grated orange zest |
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3 cups |
Frozen whipped topping, thawed |
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1 cup |
Apricot preserves |
Instructions:
- Place orange juice, Krusteaz Angel Food Cake Mix and orange zest in mixer bowl. (Be sure bowl and utensils are completely grease-free. Do not use plastic bowl.)
- Using a whip, blend on low speed 30 seconds. Scrape bowl. Change to medium speed and mix 1 minute. DO NOT OVERMIX.
- Scale batter into parchment-lined 16x12x1-inch pan. Gently cut through batter with knife or spatula to remove large air bubbles.
- For standard oven, bake at 350 degrees F 20-25 minutes; for convection oven, bake at 325 F 20-25 minutes.
- While cake is warm, remove from pan leaving parchment paper attached to top of cake. Starting at long edge, roll into jelly roll shape. Wrap with plastic wrap; set aside at least 2 hours.
- Place filling ingredients in mixer bowl. Using a paddle, mix on low speed until blended. Chill until ready to use.
- Unwrap jelly roll; remove parchment paper. Evenly spread filling over cake.
- Starting at long edge, roll into filled jelly roll. Place seam-side down. Refrigerate at least 1 hour before serving. Dust with powdered sugar, if desired.
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