*  Exported from  MasterCook  *
 
                             PUDDING CAKE ROLL
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Ww
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Nancy Speicher DPXX20A
      3/4   c            Cake flour
    1       t            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 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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