Orange-Angel Jelly Roll Recipe

Ingredients

• 1 package (16 ounces) angel food cake mix
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/4 cup confectioners' sugar
• 1 tablespoon orange juice
• 1/2 teaspoon orange extract
• 1/2 teaspoon grated orange peel
• 3 drops yellow food coloring, optional
• 1 drop red food coloring, optional
• 1 cup whipped topping
• 2/3 cup orange marmalade
• Additional confectioners' sugar and orange curls

Directions

• Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan.
• Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange peel and food coloring if desired. Fold in whipped topping.
• Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 slice equals 279 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 345 mg sodium, 48 g carbohydrate, trace fiber, 5 g protein.

• 12 Servings
• Prep: 25 min. Bake: 20 min. + cooling

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