Light Sponge Roulade

For Sponge Cake:

Preheat oven to 375 degrees F.

Coat a 10 x 15-inch jellyroll pan with cooking spray. Line bottom of pan with parchment paper. Coat parchment with cooking spray. In a small bowl, combine flour, baking powder and salt.

In small bowl, beat egg whites with cream of tartar with an electric mixer on high speed until firm peaks form; set aside. In large bowl using electric mixer, beat egg substitute until thick and creamy, about 1 minute; lower speed.

Gradually add sugar, beating constantly, until mixture is very thick, about 2 minutes. Stir in 1/3 cup water and vanilla. Add flour mixture, stirring until combined. Fold in beaten egg whites. Spread batter evenly in prepared pan.

Bake 12 to 13 minutes, or until cake just begins to pull away from the sides of the pan and springs back when lightly pressed.

Loosen cake around edges with a knife. While still hot, turn cake out onto a clean kitchen towel that has been dusted with powdered sugar. With the short side facing you, gently roll the cake, using the towel as aid. Let cake cool completely, seam side down.

For the Chocolate Filling:

Meanwhile, prepare the pudding according to the package’s instructions.