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Pudding Cake Roll
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients:
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)
Directions:
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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