Recipe - Lemon Angel Rolls With Raspberry Sauce

1 Angel; (10.5ounce) food
cake loaf
1 Jar; (111/4ounce) lemon
curd
Sifted powdered sugar

RASPBERRY SAUCE
1 pack (10ounce) frozen
raspberries; thawed
One fourth cup Water
1 tablespoon Lemon juice
One half cup Sugar

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 wiremesh 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 MCRecipe Digest V1 #1031 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998