Pudding Cake Roll

Directions

Preheat oven to 400℉ (200℃).

Spray 15×10 ½×1 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.