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Pudding Cake Roll

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

    Speicher DPXX20A
3/4  cup  Cake flour
1  teaspoon  Double-acting baking powder
4    Eggs
1/3  cup  Granulated sugar
2  cups  Skim or nonfat milk
1    Env reduced-calorie vanilla, instant pudding mix
4  1/  /2-cup servings
1  tablespoon  Confectioners sugar, sifted
    Grated lemon peel (garnish)

Preheat oven to 400F. Spray 15x10 1/2 x 1" jelly roll pan with nonstick cooking spray. Line pan with sheet of wax paper and spray paper; set aside. Onto sheet of wax paper or a paper plate sift together flour and baking powder; set aside. Using electric mixer at high speed, in large mixing bowl, beat eggs until frothy; gradually beat in sugar, beating until thick and lemon colored and double in volume, about 2 minutes. Fold in flour mixture. Spread batter evenly in paper-lined pan and bake for 10 minutes (until cake springs back when lightly touched with fingers). Turn cake onto a kitchen towel; remove and discard wax paper. Starting at narrow end, roll cake with towel; set on wire rack and let cool. Using 2 cups milk, prepare pudding according to package directions. Unroll cooled cake, remove towel and spread pudding over surface of cake, leaving a 1/2" border. Reroll cake and place seam side down, on serving platter. Sprinkle with confectioners sugar. Loosely cover with plastic wrap and refrigerate until chilled, about 30 minutes; garnish with lemon peel. Each serving provides: 1/2 protein exchange; 1/2 bread exchange; 1/2 milk exchange; 50 optional calories. Per serving: 150 calories; 6 g protein; 3 g fat; 24 g carbohydrate; 118 mg calcium; 285 mg sodium; 138 mg cholesterol. From Weight Watchers magazine April 1989

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