Ingredients
- Cake:
- 1/2 C Flour
- 1/8 tsp Ground Nutmeg
- Pinch of Salt
- 6 Egg Whites
- 1/4 tsp Cream of Tartar
- 1/4 C PLUS 1/3 C Sugar
- 4 Egg Yolks
- 1/2 tsp Almond extract
- Confectioner’s Sugar
- Filling & Frosting:
- 1 C Milk
- 1 C Heavy Cream
- 1 Box (1 oz) White Chocolate Instant Pudding Mix
- Cocoa Powder, for Dusting
Preparation
Step 1
Heat oven to 375 degrees.
Coat a 15x10x1 inch baking pan with grease. Line with waxed paper and coat that too.
Cake: Sift flour, nutmeg and salt together. Beat egg whites and cream of tartar in large bowl until frothy. Gradually beat in ¼ C sugar. Beat until stiff peaks form. Set aside
With mixer on high, beat yolks in second bowl with 1/3 C sugar until thick and lemon-colored. Beat in extract. Fold flour mixture into yolks. Fold yolk mixture into whites. Spread evenly into pan.
Bake at 375 for 14 to 15 mintues, or until center springs back when gently touched. Dust parchment paper with powdered sugar and invert cooled cake onto paper.
Filling / Frosting: Combine milk, cream and pudding mix. Beat on high until thickened, about 2 minutes. Use half as filling (then roll up cake), and ice with the other half. Cut ends off and use as tree “knots” off to the side of the roll for traditional presentation.
Serves 12. Per Serving: 179 Calories, 11 g Fat, 16g Carbs