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This roulade features a light, airy Pesach sponge cake filled with a vibrant, tangy citrus curd, creating an irresistibly delicious cake. Slice it to reveal beautiful lemony swirls and enjoy every bite.
6 eggs, separated
6 tablespoons sugar
6 tablespoons Gefen Potato Starch
1 tablespoon Gefen Lemon Juice
1 tablespoon orange juice
1 teaspoon Haddar Baking Powder, optional
3 yolks
1 egg
1/2 cup + 3 tablespoons sugar
1/2 cup Gefen Lemon Juice
2 tablespoons orange juice
1 tablespoon Gefen Potato Starch
Beat egg whites with sugar until stiff peaks form. Lower the speed and add the remaining ingredients.
Mix until well combined.
Pour the batter into a lined cookie sheet and bake for 20 minutes at 350 degrees Fahrenheit.
Dust a dish towel with potato starch. Flip the cake onto the towel and roll it up immediately while it is still hot.
Unroll once it’s cooled.
In a double boiler, place the sugar, potato starch, lemon juice, and orange juice.
Stir over medium heat until translucent.
Mix the eggs in a separate bowl. Add to the double boiler and mix well.
Cook until the mixture thickens, about 15 minutes.
Cool and refrigerate.
Spread 3/4 of the curd on the cooled cake. Reroll the cake and freeze.
Spread the remaining curd on top.
Optional: Garnish with lemon slices.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Photography by Frady Sandel
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