Chocolate-Filled Sponge Cake Roll with Pudding Cream
This light sponge cake roll features a tender vanilla cake dotted with miniature chocolate chips and filled with a smooth chocolate pudding cream made from instant pudding mix and whipped topping. The cake is baked in a jelly roll pan, then rolled while warm in a powdered sugar-dusted towel to create its signature spiral shape. After cooling, it's unrolled, filled with the creamy chocolate filling, and re-rolled for a beautiful presentation. Perfect for special occasions or when you want an impressive dessert that's surprisingly manageable to make. The combination of light cake and rich filling creates a delightful contrast in both texture and flavor.
Ingredients
- ¼ cup powdered sugar
- 3 eggs
- 1 cup granulated sugar
- ⅓ cup water
- 1 teaspoon vanilla
- 1 cup Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
note: may affect texture slightly
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons miniature chocolate chips
- 1 package chocolate fat-free sugar-free instant pudding and pie filling mix, 4-serving size
- 1 cup fat-free skim milk
- 1 cup frozen fat-free whipped topping, thawed
Instructions
- 1
Heat oven to 375 degrees
- 2
Line jelly roll pan with waxed paper and grease with shortening then lightly flour
- 3
Sprinkle powdered sugar evenly over clean dish towel in rectangle same size as pan
- 4
Beat eggs with balloon whisk or electric mixer on medium speed about 3 minutes until thick and lemon colored
- 5
Beat in granulated sugar, water and vanilla
- 6
Beat in flour, baking powder and salt on low speed mixing just until combined
- 7
Pour batter into prepared pan and sprinkle with chocolate chips
- 8
Bake 11 to 13 minutes until toothpick inserted in center comes out clean and top is just beginning to brown
- 9
Run knife around edges of pan to loosen cake
- 10
Immediately turn pan upside down onto sugared towel and carefully peel off waxed paper
- 11
Place clean sheet of waxed paper over top of hot cake
- 12
Gently roll up cake in towel starting with one long side
- 13
Cool at least 45 minutes
- 14
Stir pudding mix and milk in medium bowl with wire whisk or fork 1 to 2 minutes until thickened
- 15
Fold in whipped topping
- 16
Unroll cake and spread filling to within 1/2 inch of edges
- 17
Reroll cake and wrap in plastic wrap
- 18
Refrigerate at least 2 hours for filling to set
Tips
Roll the cake while it's still warm to prevent cracking - the steam helps keep it pliable
Use a clean dish towel dusted with powdered sugar to prevent sticking during the rolling process
Refrigerate the filled roll for at least 2 hours to allow the pudding filling to set properly before slicing
Good to Know
Store in refrigerator wrapped in plastic wrap for up to 3 days
Can be made 1 day ahead and refrigerated - flavors actually improve overnight
Slice with sharp knife, wiping clean between cuts for neat slices
Common Mistakes
Don't let cake cool completely before rolling or it will crack
Avoid overmixing batter to prevent tough cake texture
Substitutions
Gluten-Free Swaps
note: may affect texture slightly
General Alternatives
note: requires cooking and cooling time
FAQ
Can I use regular pudding mix instead of sugar-free?
Yes, regular instant pudding mix works perfectly. The sweetness will be slightly increased but the texture and method remain the same.
What if my cake cracks when rolling?
Small cracks are normal and will be hidden by the filling. If it cracks severely, you can patch with extra whipped topping or start over.
How long will this keep in the refrigerator?
The cake roll stays fresh for up to 3 days when properly wrapped in plastic wrap and stored in the refrigerator.