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Rolls, Jelly III (P, KLP, TNT)
Source: "Divine Kosher Cuisine," by Barbara Wasser and Risé Routenberg
Serves: 20

6 large eggs, separated
1 large egg
1-1/2 cups sugar
1-1/2 tbsp. lemon juice
1-1/2 tsp. fresh lemon zest
3/4 cup potato starch, sifted twice
1/8 tsp. salt
Potato starch and pulverized sugar for turning cake out
1 cup apricot or raspberry preserves, warmed

Preheat oven to 350°F. Grease 12"x18" pan, line with parchment paper, and grease again.

Beat yolks and whole egg at medium speed with electric mixer until thick.

Add sugar, juice, and zest, beating constantly. Add potato starch gradually.

Whip whites with salt at high speed in separate bowl with clean beaters until stiff. Fold into batter.

Pour into pan and bake at 350°F 10 to 12 minutes, or until cake springs back when lightly touched. Rotate pan after 6 minutes to insure even baking. Do not overbake.

Dampen linen towel and sprinkle lightly with mixture of potato starch and pulverized sugar.

Run knife around sides of pan and turn cake onto towel. Let rest 2 minutes and remove parchment.

Spread with warmed preserves. Cut in half down center, making 2 equal jelly rolls 9"x12". Roll each from 12" long side. Wrap in clean towels and cool.

Slice into 1" thick diagonal pieces.

Poster's Notes:
A jellyroll for Passover and beyond. So good that you will make this all year round.

Hint: The jellyroll may be frozen in 1 piece and cut while still frozen, 2 hours before serving.

Posted by Barbara Wasser

Nutritional Info Per Serving: N/A