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Passover: Jellyroll -- Pareve

Source of Recipe

Joan Kekst author of Passover Cookery


List of Ingredients

Cake:
4 eggs, room temperature, separated
3/4 C extra fine sugar, divided
2 teaspoons lemon juice
1 teaspoon grated lemon zest
5 tablespoons potato starch
pinch of salt
Passover confectioner's sugar


Apricot Filling:
12 oz. dried apricots, chopped
1 3/4 C water
3 strips orange zest
2 tablespoons fresh lemon juice
1/2 C sugar
2 tablespoons Passover orange liqueur or white wine

Garnish:
6 large whole apricots for garnish
1 oz. semi-sweet chocolate
1 tablespoon confectioner's sugar



Recipe

Preheat oven to 350° F. Grease a 10 by 15-inch jellyroll pan. Line with parchment paper, allow ends to overhang 1 inch.

In a large bowl of an electric mixer, beat one whole egg and 3 yolks until thick and color lightens. Gradually add all but 2 tablespoons sugar, the lemon juice and zest. Sift potato starch over mixture and incorporate with a rubber scraper.

In another large clean bowl, with clean beaters, beat 3 egg whites until foamy on medium low speed. Add a pinch of salt, gradually increase speed, add 2 T sugar, beat until shiny and stiff. Fold whites into yolk mixture in three additions. Spread the batter evenly in prepared pan. Bake 25 minutes. Cake will spring back when lightly touched. Spread a towel on the counter and lightly sift with Passover confectioner's sugar. Turn cake onto towel, remove paper, gently roll up cake in towel and cool. May be chilled to fill later. Fill with purchased Passover pudding or apricot filling. Dust with Passover confectioner's sugar. Garnish with chocolate dipped apricots.

Apricot Filling (Pareve, low choleserol)
In a medium pan, combine diced apricots, water, lemon juice and orange zest. Bring to a simmer, cover. Cook 20 minutes until water is reduced to half and apricots are soft. Stir in sugar, cook on low, uncovered to thicken mixture and evaporate liquid.