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What if I eat:
Make this for: Snack
This Recipe Makes: 15 Serving(s)
What you'll need
3 packet(s)Sweet`n Low
1 tsp.vanilla extract
3/4 cupall-purpose flour
1 tsp.baking powder
Step 1 Preheat oven to 400 degrees.
Step 2 Grease and line the bottom of a 10 x 15-inch jelly roll pan with waxed paper.
Step 3 Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle sugar, Sweet`n Low and vanilla over eggs; continue beating for 2 minutes.
Step 4 Sift flour, cornstarch, and baking powder together. Sprinkle half the mixture over batter; fold in with spatula. Repeat with remaining flour mixture. Spread batter evenly in pan.
Step 5 Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched. Arrange a towel on work surface and cover with aluminum foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll style, using towel as a guide. Leave cake rolled until it cools into jelly roll shape.
Step 6 Filling:
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens. Unroll cake, spread evenly with pudding, and reroll. Lightly sprinkle sugar-free cocoa over the top to decorate. Cut into 1-inch slices and serve.