Pudding cake roll
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Pudding cake roll
  Pudding    Cakes    Rolls  
Last updated 6/12/2012 1:19:12 AM. Recipe ID 50423. Report a problem with this recipe.
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      Title: Pudding cake roll
 Categories: Cakes, Ww
      Yield: 8 Servings
 
           -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 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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Recipe ID 50423 (Apr 03, 2005)

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