Lemon And Vanilla Pudding Roll
A light, fluffy lemon and vanilla sponge roll filled with a creamy lemon pudding, perfect for dessert or special occasions, combining zesty citrus with sweet vanilla flavor.
Ingredients
Instructions
- Beat eggs until thick and lemon colored.
- Gradually add sugar, continuing to beat until light and fluffy.
- Add water and vanilla extract.
- Sift dry ingredients and add to the egg mixture, blending until smooth.
- Pour batter into a greased, waxed paper-lined 15-inch jellyroll pan.
- Bake at 375°F (190°C) for 12 to 15 minutes until lightly golden.
- Turn out immediately onto a tea towel sprinkled with powdered sugar.
- Remove waxed paper from the cake.
- Trim any rough edges of the cake.
- Roll the cake up in the cloth and let it cool on a rack.
- Prepare the lemon pudding filling as per package instructions, mixing contents with sugar.
- Unroll the cooled cake and spread the pudding filling evenly over the surface.
- Re-roll the cake and chill until ready to serve.
Tips & Substitutions
When making the Lemon And Vanilla Pudding Roll, ensure you beat the eggs until they are thick and lemon-colored for the best texture. If you're out of lemon pudding mix, a homemade lemon curd can work as a great substitute. For added flavor, consider folding in some lemon zest into the pudding filling for a more intense lemon flavor.
Serving Suggestions
Serve the Lemon And Vanilla Pudding Roll chilled, garnished with fresh berries or a dusting of powdered sugar for an elegant touch. It pairs beautifully with Gail'S Pink Salad for a delightful contrast in flavors. Consider a scoop of vanilla ice cream on the side for an indulgent treat.
Storage & Reheating
To store leftovers, wrap the pudding roll tightly in plastic wrap and place it in the refrigerator. It will keep well for 2-3 days. If you prefer to reheat it, do so gently in the microwave at a low setting to avoid drying it out, or serve it cold for a refreshing dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon And Vanilla Pudding Roll contains roughly 343 calories, with 7g protein, 68g carbohydrates, and 3g fat. It is a good source of protein (13% of the Daily Value), iron (13% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1080mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding roll ahead of time?
Absolutely! You can prepare the roll a day in advance. Simply make, assemble, and refrigerate it until you're ready to serve. This allows the flavors to meld beautifully and makes it an ideal make-ahead dessert.
What can I use if I don't have a jellyroll pan?
If you don't have a jellyroll pan, you can use a baking sheet with similar dimensions. Just ensure to adjust the baking time as needed, as different pans may affect the cooking time slightly.
Can I freeze the Lemon And Vanilla Pudding Roll?
Freezing the pudding roll is not recommended due to the pudding filling, which may change texture upon thawing. However, you can freeze the cake portion without filling, then add the filling when you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).