Passover Citrus Sponge Roll

1. 1

   SPONGE ROLL: Preheat Oven to 350F (180C).

2. 2

   Beat egg whites until stiff, adding half the sugar gradually; set asside.

3. 3

   Using the same beater, beat the yolks while adding the remaining sugar, until mixture is very light.

4. 4

   Stir lemon juice, rind, potato starch and salt into yolks.

5. 5

   Gently fold in whites, starting with a quarter of the mixture, then adding the rest.

6. 6

   Gently spread onto a cookie sheet lined with parchment paper and lightly sprayed with non-stick vegetable oil spray.

7. 7

   Gently smooth the surface.

8. 8

   Bake for 10 to 15 Minutes or until sponge has risen slightly and is lightly browned.

9. 9

   Remove from oven and turn cake out onto a clean cloth.

10. 10

    Allow to cool.

11. 11

    Spread Orange filling evenly over cake and gently roll up using cloth to help lift cake.

12. 12

    Sprinkle with sugar &/or whipped cream - etc.

13. 13

    ORANGE FILLING: Combine sugar, potato starch, orange juice and lemon juice in a saucepan and bring to a boil.

14. 14

    Boil 1 minute, while stirring constantly.

15. 15

    Remove from heat.

16. 16

    In a separate bowl, beat egg yolks.

17. 17

    Stir a little bit of orange mixture into egg yolksm then add yolks to the sauce pan.

18. 18

    Cook gently for one minute.

19. 19

    Stir in 2 tablespoons margarine, allow mixture to cool before using.

* Per serving · 4 servings · Values may vary.