-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 15×10 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