Pudding Cake Roll
Submitted by caliber0040
Pudding cake roll is a light sponge cake rolled around vanilla pudding, dusted with powdered sugar. A lighter, Weight Watchers-friendly take on the classic Swiss roll.
YIELD
1 batchPREP
20 minCOOK
30 minREADY
1 hrsPudding cake roll is the weight-conscious answer to a bakery Swiss roll. A feather-light sponge cake gets rolled around vanilla pudding instead of heavy buttercream, cutting the richness while keeping the dessert drama intact. Dusted with powdered sugar and sliced into pinwheels, it looks fancier than the effort it takes.
The sponge technique is classic jelly roll. Eggs beaten with sugar until thick, pale, and doubled in volume trap enough air that no butter or oil is needed. That’s where the lightness comes from. Fold the flour in gently, a stir too aggressive deflates the batter and leaves you with a flat, rubbery layer.
Rolling the warm cake in a towel immediately after baking is the critical step that prevents cracking. Warm cake is flexible, cool cake is brittle. Rolling while hot trains the cake into shape so when you unroll it later to fill, it cooperates instead of fracturing.
Pro Tips
- Cake flour is a must, not all-purpose. The low protein is what keeps the sponge tender.
- Dust the towel with powdered sugar before flipping the hot cake onto it so nothing sticks.
- Prepare pudding while the cake cools so both are ready at the same time. A firm-set pudding holds up better than soft.
- Chill the filled roll at least 30 minutes before slicing so the pudding firms up enough for clean cuts.
Variations
- Swap vanilla pudding for chocolate, lemon, or banana cream pudding for different flavor directions.
- Spread a thin layer of jam (raspberry, strawberry) over the pudding before rolling for a fruity layer.
- Top with sliced fresh strawberries and a dollop of whipped topping right before serving.
Ingredients
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.
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