Lemon and Vanilla Pudding Roll
Lemon And Vanilla Pudding Roll is an moderately easy dinner. Made with 3 eggs, 1 c. sugar, 1/4 c. cold water, 1 tsp. vanilla and 1 c. sifted all-purpose flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Beat eggs until thick and lemon colored.
Add sugar gradually, continuing to beat until light and fluffy.
Add water and vanilla. Add sifted dry ingredients and blend until smooth.
Pour into greased, waxed paper-lined 15-inch jellyroll pan.
Bake at 375Β° for 12 to 15 minutes.
Turn out immediately onto a tea towel sprinkled with powdered sugar.
Remove waxed paper.
Trim any rough edges.
Roll cake up in cloth and place on rack to cool. Mix contents of package with sugar.
Substitute 1 whole egg for 2 yolks as indicated and prepare as directed; cool.
Unroll cake and spread on cooled filling.
Roll up again and chill until ready to serve.
π· Perfect Pairings
Complete your meal with these
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