The best delicious Pudding Cake Roll recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pudding Cake Roll recipe today!
Hello my friends, this Pudding Cake Roll recipe will not disappoint, I promise! Made with simple ingredients, our Pudding Cake Roll is amazingly delicious, and addictive, everyone will be asking for more Pudding Cake Roll.
What Makes This Pudding Cake Roll Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pudding Cake Roll.
Ready to make this Pudding Cake Roll Recipe? Let’s do it!
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-Nancy Speicher DPXX20A
3/4 c Cake flour
1 ts Double-acting baking powder
4 Eggs
1/3 c Granulated sugar
2 c Skim or nonfat milk
1 Env reduced-calorie vanilla
-instant pudding mix
-4 1/2-cup servings
1 tb Confectioners sugar; sifted
Grated lemon peel (garnish)
Preheat oven to 400F. Spray 15×10 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
From
Yields
8 Servings
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