Fill with 1 1/2 cups Reduced-Fat Lemon Curd for a reduced-fat jelly roll or use to make any jelly rolls.
Preheat the oven to 350┬░F. Grease one 15 1/2 x 10 1/2-inch jelly-roll pan and line the bottom with wax or parchment paper. Prepare half the batter for:
Basic Angel Cake
Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed, about 15 minutes. Let the cake cool completely in the pan on a rack. Run a knife along the edges to release the cake from the pan. Invert the cake onto a sheet of wax paper and remove the pan and paper liner. The cake will stick to the wax paper. Lift the wax paper and turn the cake right side up onto a sheet of aluminum foil. Peel off the wax paper, removing the top ΓÇ£skinΓÇ¥ from the cake as you do so. Spread the cake as desired with:
Filling
Roll (see How to Roll and Tighten a Cake Sheet) and refrigerate for at least 1 hour until firm. If desired, frost or sift over the cake before serving:
