This Kosher for Pesach version of a classic favorite combines a light, moist sponge cake with a creamy chocolate filling. Simply roll up into a pretty cream-filled roll, freeze, slice and serve! Serve this super easy yet fancy roll for a show-stopping Pesach dessert!
Yield: 40 squares
Beat egg whites until foamy. Add sugar and continue beating until stiff peaks form.
Reduce speed to low; add yolks and mix until well combined. Fold in potato starch.
Pour into lined cookie sheet. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Dust a dish towel with potato starch. Invert cake onto towel. Roll up immediately. Unroll when cool.
Beat egg whites until foamy. Add sugar and continue beating until glossy peaks form.
In separate bowl, beat yolks, slowly adding oil until thickened. Fold egg whites into yolk mixture.
Sift cocoa into batter, and mix gently.
Spread filling onto cake. Reroll and place seam side down. The top may also be frosted or simply dusted with homemade confectioners sugar. Serve frozen.
Can also be filled with apple jam or chocolate mousse cream.
Ice Cream Sandwich Cake: Bake two jelly roll cake sheets and fill with ice cream. Cut into two-inch squares.
Photography by Tamara Friedman