Pesach Citrus Roulade

Leah Klein Leah Klein
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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.

1h 6
Medium Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Egg

Directions

Prepare the Cake

  1. Beat egg whites with sugar until stiff peaks form. Lower the speed and add the remaining ingredients.

  2. Mix until well combined.

  3. Pour the batter into a lined cookie sheet and bake for 20 minutes at 350 degrees Fahrenheit.

  4. Dust a dish towel with potato starch. Flip the cake onto the towel and roll it up immediately while it is still hot.

  5. Unroll once it’s cooled.

Prepare the Citrus Curd

  1. In a double boiler, place the sugar, potato starch, lemon juice, and orange juice.

  2. Stir over medium heat until translucent.

  3. Mix the eggs in a separate bowl. Add to the double boiler and mix well.

  4. Cook until the mixture thickens, about 15 minutes.

  5. Cool and refrigerate.

Assemble

  1. Spread 3/4 of the curd on the cooled cake. Reroll the cake and freeze.

  2. Spread the remaining curd on top.

  3. Optional: Garnish with lemon slices.

About

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Photography by Frady Sandel

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1 Comment

lea cohen •
Marked as Question

can this be frozen?

Raquel Malul Kosher.com Team •
Reply to lea cohen

Yes! This roulade can be frozen. We recommend freezing it well wrapped after filling and rolling it, then adding the remaining citrus curd and optional lemon garnish after defrosting. Enjoy!

lea cohen •
Reply to Raquel Malul

the remaining citrus should also be frozen? how long could it stay in fridge?

Raquel Malul Kosher.com Team •
Reply to lea cohen

Yes! You can totally freeze curd if you don't plan on serving right away or it will stay good in the fridge for up to a week.