Luscious Lemon Angel Roll Question

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Discussion Overview

This thread centers around a question about the Luscious Lemon Angel Roll recipe from the Delightful Desserts cookbook, specifically regarding the appropriate size of the Stoneware Bar Pan to use. Participants share their experiences and tips related to the recipe and the challenges of removing the cake from the pan.

Discussion Character

  • Anecdotal, Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions they always use the large bar pan for the recipe.
  • Another participant shares their experience of having the cake stick to the parchment paper when trying to remove it.
  • Several users discuss the timing of removing the cake from the pan, with one suggesting to peel it off before it cools and another noting the recipe instructs to let it cool completely.
  • One participant advises peeling off the parchment paper at an angle to avoid pulling up the cake.

Areas of Agreement / Disagreement

Views differ regarding the best timing for removing the cake from the parchment paper, with no clear consensus on whether to remove it before cooling or after.

Contextual Notes

Participants are sharing personal experiences and tips related to the specific recipe and the use of the Stoneware Bar Pan.

Who May Find This Useful

Consultants looking for insights on baking techniques and experiences with the Luscious Lemon Angel Roll recipe may find this discussion relevant.

DMB75
DMB75
Messages
491
Hey Everyone,

I bought all the stuff to make the Luscious Lemon Angel Roll that's on page 76/77 of the Delightful Desserts cookbook. My question is that the recipe says the use the Stoneware Bar Pan, but it doesn't say if you should use the large pan or the medium pan. I have both, but which one should I use? Has anyone made this before and if so which pan did you use?

Thanks so much for your help.
Donna
 
it's the large make it all the time when that recipe came ou it was the only barpan we sold!
Teresa
 
  • Thread starter
  • #3
Thanks for your help!

Off to make it... :)
 
  • Thread starter
  • #4
Man, the cake stuck to the paper when I tried to turn it over and take it off. What a mess. How do you stop that from happening or do you just need to peel it off like that evertime?
 
I heard to peel it off before it cools.
 
  • Thread starter
  • #6
PamperedMelanie said:
I heard to peel it off before it cools.
Click to expand...

But the recipe says to let it cool completely. So you think I should of removed it prior to it cooling?
 
Just peel it off an an angle so it doesn't pull up the cake. (Hope that makes sense) I make the pound cake in the large bar pan for my trifles and I always let the cake cool completely before taking the parchment paper off.
 

Frequently Asked Questions

What is a Luscious Lemon Angel Roll?

A Luscious Lemon Angel Roll is a delightful dessert made with light and fluffy angel food cake, filled with a creamy lemon filling. It's often rolled up to create a beautiful presentation and is perfect for spring and summer gatherings.

How do I make a Luscious Lemon Angel Roll?

To make a Luscious Lemon Angel Roll, you typically start by baking an angel food cake. Once cooled, you spread a lemon-flavored cream cheese or whipped cream filling over the cake, roll it up carefully, and chill it before serving. Detailed recipes can be found in Pampered Chef cookbooks or on their website.

Can I use a different flavor instead of lemon?

Yes, you can customize the flavor of the roll by using different extracts or fruit purees. Popular alternatives include raspberry, strawberry, or chocolate, allowing you to create a variety of delicious rolls to suit your taste.

How do I store leftovers of the Luscious Lemon Angel Roll?

Leftover Luscious Lemon Angel Roll should be stored in an airtight container in the refrigerator. It is best enjoyed within a few days for optimal freshness, but it can last up to a week if properly stored.

Can I make the Luscious Lemon Angel Roll ahead of time?

Absolutely! The Luscious Lemon Angel Roll can be made a day in advance. Just be sure to wrap it tightly in plastic wrap or store it in an airtight container to maintain its freshness until you're ready to serve it.

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