Lemon-Coconut Matzo Jelly Roll
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Matzo Meal8 large
Egg1 cup
Granulated Sugar1 cup
Raspberry Jam2 large
Egg White2 tsps
Lemon Juice (fresh)Directions:
1
Preheat the oven to 350 degrees F
2
Make the cake: Brush a rimmed 11-by-17-inch baking sheet with vegetable oil and line with parchment paper
3
Oil the parchment and dust with potato starch, tapping out any excess
4
Spread the coconut on a separate baking sheet; bake until lightly toasted, about 8 minutes
5
Let cool
6
Finely grind all but 1/4 cup coconut in a food processor; add the matzo meal and process until finely ground
7
Transfer to a large bowl and stir in the potato starch and salt
8
Combine 1/4 cup vegetable oil with the lemon zest and juice in a bowl; set aside
9
Put the eggs in their shells in a bowl and cover with hot tap water; let stand 5 minutes
10
Crack the eggs into a bowl; add the granulated sugar and beat with a mixer on medium-low speed until combined, 1 minute
11
Increase the speed to medium high and beat until thick and fluffy, 12 minutes
12
Fold the egg mixture into the matzo meal mixture with a rubber spatula until combined
13
Stir in the lemon-oil mixture until just combined
14
Spread the batter on the baking sheet; bake until the cake is golden and springs back when pressed, 18 to 20 minutes
15
Transfer to a rack and let cool 5 minutes in the pan; run a knife around the edge of the cake to loosen
16
Dust a kitchen towel with confectioners' sugar and invert the cake onto the towel
17
Peel off the parchment
18
Starting with a long side, carefully roll up the cake, using the towel to help you
19
Wrap the towel tightly around the rolled cake and let cool completely, about 15 minutes
20
Make the frosting: Put the egg whites, granulated sugar, lemon zest and juice, and salt in a heatproof bowl
21
Set the bowl over a saucepan of simmering water (do not let the bowl touch the water); whisk until the sugar is dissolved, 3 minutes
22
Remove the bowl from the pan and beat with a mixer on medium-high speed until thick, glossy and cool, 3 to 5 minutes
23
Assemble the cake: Unroll the cooled cake and spread with the raspberry jam
24
Reroll the cake, cover with the frosting and top with the reserved 1/4 cup coconut
25
Serve with raspberries
26
Photograph by Con Poulos