Pudding Cake Roll
Yield
1 batchPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cake flour
|
|
| 1 | teaspoon |
baking powder
double-acting |
|
| 4 | large |
eggs
|
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | cups |
milk
|
|
| 1 | envelope |
instant pudding mix, vanilla
|
*
|
| 1 | tablespoon |
powdered sugar
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cake flour
|
|
| 5 | ml |
baking powder
double-acting |
|
| 4 | large |
eggs
|
|
| 79 | ml |
sugar
granulated |
|
| 473 | ml |
milk
|
|
| 1 | envelope |
instant pudding mix, vanilla
|
*
|
| 15 | ml |
powdered sugar
sifted |
|
Directions
Preheat oven to 400℉ (200℃).
Spray 15x10 1/2x1 inch 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 ½ inch 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.
