*  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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