Passover citrus sponge roll
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Passover citrus sponge roll
  Passover    Citrus    Cakes    Rolls  
Last updated 6/12/2012 12:48:31 AM. Recipe ID 9606. Report a problem with this recipe.
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      Title: Passover citrus sponge roll
 Categories: Cakes, Passover
      Yield: 6 Servings
      4    Eggs
      1    Yolk
    3/4 c  Superfine Sugar
      1    Lemon - juice & zest
    1/2 c  Sifted Potato Starch
      1 pn Salt
    3/4 c  Sugar
      3 tb Potato starch
    3/4 c  Orange Juice
      1 tb Lemon Juice
      3    Egg Yolks
      2 tb Margarine
  SPONGE ROLL:   Preheat Oven to 350 degrees.  Beat egg whites until
  stiff, adding half the sugar gradually; set asside. Using the same
  beater, beat the yolks while adding the remaining sugar, until
  mixture is very light. Stir lemon juice, rind, potato starch and salt
  into yolks.
  Gently fold in whites, starting with a quarter of the mixture, then
  adding the rest.  Gently spread onto a cookie sheet lined with
  parchment paper and lightly sprayed with non-stick vegetable oil
  spray. Gently smooth the surface.  Bake for 10 - 15 Minutes or until
  sponge has risen slightly and is lightly browned.
  Remove from oven and turn cake out onto a clean cloth. Allow to cool.
  Spread Orange filling evenly over cake and gently roll up using cloth
  to help lift cake. Sprinkle with sugar &/or whipped cream - etc.
  ORANGE FILLING:  Combine sugar, potato starch, orange juice and lemon
  juice in a saucepan and bring to a boil. Boil 1 minute, while stirring
  constantly. Remove from heat. In a separate bowl, beat egg yolks.
  Stir a little bit of orange mixture into egg yolksm then add yolks to
  the sauce pan.  Cook gently for one minute. Stir in 2 tablespoons
  margarine, allow mixture to cool before using.

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Recipe ID 9606 (Apr 03, 2005)

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