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Lemon-Lime Roll (P, KLP)
Source: Patricia Connell in Bon Appetit Magazine, April, 1985
Serves: 8

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

Meringue Frosting:
2/3 cup sugar
1 egg white
2 tablespoons water
1 tablespoon fresh lemon or lime juice
1 teaspoon mild honey
pinch salt
1/2 teaspoon vanilla (optional)

4 eggs, separated, room temperature
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

Make 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.)

Make 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.)

Make Cake:
Preheat oven to 400°F. Grease bottom of 15-1/2x10-1/2" jellyroll pan. Line pan with waxed paper; grease paper.

Using electric mixer, beat whites and salt in large bowl until 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 jellyroll, 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.)

Posted by Carole Walberg

Nutritional Info Per Serving: 252 Calories; 5g Fat (18.9% calories from fat); 5g Protein; 47g Carbohydrate; trace Dietary Fiber; 226mg Cholesterol; 40mg Sodium
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 2-1/2 Other Carbohydrates