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1.
Position the rack in the center of the oven
and preheat the oven to 400°F.
Line a 10x15" nonstick jelly roll pan
with parchment paper; set aside.
2.
Whisk 3 cups Hansen's smoothie, cornstarch,
and lemon zest in a medium saucepan until
smooth. Place over medium heat and
bring to a simmer, whisking constantly.
The moment the mixture thickens - usually
at the sign of the first big bubbles that
pock the surface - remove the pan from the
heat, stir well, and set aside to cool.
3.
Mix the angel food cake mix, egg yolks,
and the remaining 1 cup Hansen's smoothie
in a large bowl until smooth, using an electrice
mixer at medium speed or a wooden spoon.
Pour this mixture into the prepared jelly-roll
pan.
4.
Bake until lightly browned and dry, about
10 minutes. Immediately run a knife
around the edge of the jelly-roll pan to
loosen the cake from the edges; transfer
to a wire rack and cool 1 minute.
5.
Lay a large, clean kitchen towl on your
work surface and dust it evenly with the
confectioners' sugar. Turn the warm
pan and cake upside onto the coated kitchen
towel, then gently remove the jelly-roll
pan. Do not remove the parchment paper.
Beginning at one of the 10-inch ends, roll
the cake up into the towel, gently forming
a roll and using the towel as a guide but
taking care not to let any of the towel
get stuck inside the roll. Set aside
to cool, rolled up like this, for 20 minutes.
6.
Unroll the cake and peel off the parchment
paper. Spread the cooled lemon pudding
mixture over the cake. Again using
the towel as a guide, roll the cake up so
that it forms a jell roll. use the
towel to help you transfer the jelly roll
to a serving platter, then remove the towel
entirely. Dust the cake with additional
confectioners' sugar, if desired.
You can store the cake at room temperature,
loosely covered in plastic wrap, for up
to 2 days.
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