Passover Lemon-Lime Roll
Source of Recipe
Marla
List of Ingredients
LEMON-LIME FILLING:
5 egg yolks -- room temperature
2/3 cup sugar
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
3 tablespoons water
2 tablespoons potato starch
2 1/2 teaspoons grated lemon peel
2 1/2 teaspoons grated lime peel
1/4 cup nondairy margarine (or butter) -- cut into small pieces (1/2
stick)
Meringue Frosting:
2/3 cup sugar
1 egg white
2 tablespoons water
1 tablespoon fresh lemon or lime juice
1 teaspoon mild honey
1 pinch salt
1/2 teaspoon vanilla -- (optional)
CAKE:
4 eggs -- separated, room temperature
1 pinch salt
4 tablespoons sugar
1 tablespoon grated lemon peel
1/4 cup potato starch
1/4 cup matzo cake meal
2 teaspoons grated lemon peel
Recipe
For filling: Mix yolks, sugar, juices, water, potato starch and
grated peels in heavy small saucepan. Add margarine and boil over
medium-low heat until mixture is very thick and pulls away from sides
of pan, stirring constantly, about 1 minute. Transfer to bowl. Place
plastic wrap directly on surface to prevent skin from forming. Cool
filling completely. (Can be prepared 1 day ahead and refrigerated.)
For frosting: Using electric mixer, beat sugar, white, water, lemon
juice, honey and salt in metal bowl 1 minute. Set bowl over (but not
in) saucepan of briskly simmering water; do not let water touch
bottom of bowl. Beat at high speed until mixture forms fairly stiff
peaks and is spreadable, about 4 minutes. Remove bowl from over water
and beat mixture until cool and texture of marshmallow fluff, about 3
minutes, adding vanilla if desired. Cover and cool completely. (Can
be prepared 1 day ahead and refrigerated.)
For cake: Preheat oven to 400F. Grease bottom of l5 1/2 x 10 1/2-inch
jelly roll pan. Line pan with waxed paper; grease paper.
Using electric mixer, beat whites and salt in large bowl urn soft
peaks form. Add sugar 1 tablespoon at a time and beat until stiff but
not dry. Blend yolks and 1 tablespoon lemon peel in medium bowl.
Gently fold in 1/4 of whites. Fold mixture back into whites.
Sift potato starch and cake meal over and fold gently. Turn batter
into prepared pan, spreading evenly. Bake until light brown, about 10
minutes. Run knife around side of cake and invert onto towel-lined
rack. Cool.
To assemble: Stir 1/3 cup of frosting into filling to lighten. Mix 2
teaspoons lemon peel into remaining frosting. Discard paper from
cake. Spread cake evenly with filling. Roll up tightly as for jelly
roll, starting at 1 short end and using towel as aid. Transfer cake
to platter, seam side down. Spread frosting over entire cake. (Can be
prepared 8 hours ahead. Tent loosely with foil and refrigerate. Bring
cake roll to room temperature before serving.)
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