Pudding Cake Roll

1. 1

   Preheat oven to 400F (200C).

2. 2

   Spray 15x10 1/2x1 inch jelly roll pan with nonstick cooking spray.

3. 3

   Line pan with sheet of wax paper and spray paper; set aside.

4. 4

   Onto sheet of wax paper or a paper plate sift together flour and baking powder; set aside.

5. 5

   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.

6. 6

   Fold in flour mixture.

7. 7

   Spread batter evenly in paper-lined pan and bake for 10 minutes (until cake springs back when lightly touched with fingers).

8. 8

   Turn cake onto a kitchen towel; remove and discard wax paper.

9. 9

   Starting at narrow end, roll cake with towel; set on wire rack and let cool.

10. 10

    Using 2 cups milk, prepare pudding according to package directions.

11. 11

    Unroll cooled cake, remove towel and spread pudding over surface of cake, leaving a 1/2 inch border.

12. 12

    Reroll cake and place seam side down, on serving platter.

13. 13

    Sprinkle with confectioners sugar.

14. 14

    Loosely cover with plastic wrap and refrigerate until chilled, about 30 minutes; garnish with lemon peel.

No additional tips available.