Hello Bakers,
Here is the recipe and photo tutorial for the Lemon Sponge Roll. There is no wheat flour in the recipe which makes it suitable for Passover and gluten free baking. This version is filled with dairy free lemon curd (made with kosher margarine). There are lots of other options for fillings like your favorite jam. I have also seen versions that are filled with whipped cream and berries - yum.
Many Passover sponge cakes use double the amount of eggs and are made in a tube pan - since not everyone has a tube pan - I am offering a rolled version. I baked this one in a traditional 10” x 15” jelly roll pan - which makes for a thicker sponge - you can also use a half sheet pan 13” x 18” which will be thinner and will bake more quickly.
It’s a delicious cake - especially with the zest added to the batter.
Those of you who love lemon - will love this.
Equipment: Stand mixer fitted with whisk attachment, scale, spatula, offset spatula,
15” x 10” jelly roll pan greased the bottom lined with parchment.
First a note about the ingredients standing in for flour:
Matzo Cake Meal:
Matzo cake meal is finely ground matzo. Cake meal is also made from already-baked matzo, it doesn't absorb liquid or develop structure in the same way flour does.
Matzo Cake Meal - available in most grocery stores
Potato starch is starch that is extracted from potatoes - if you have seen potato flour that is made from dried potatoes - potato flour is used as a thickener while potato starch is a binder which is why it works so well in this sponge roll recipe - it absorbs liquids well which balances out the matzo meal
Potato starch is starch that is extracted from potatoes - if you have seen potato flour that is made from dried potatoes - potato flour is used as a thickener while potato starch is a binder which is why it works so well in this sponge roll recipe - it absorbs liquids well which balances out the matzo meal
Sponge Roll MEP
Egg yolks, lemon zest and sugar- whipped until pale and thick
Transfer the egg yolk mixture to a large mixing bowl and wash & dry mixer bowl and whisk attachment.
In the bowl of the stand mixer fitted with the whisk attachment, place egg whites. Whip egg whites on medium speed until they are frothy and no liquid egg white is left. It should look like cappuccino foam but not have structure.
With the mixer running on medium speed add the second sugar by ‘raining” it in.
Stop the mixer and quickly scrape down.
Turn speed to medium high, whipping the mixture on medium-high speed until medium peaks have formed, being careful not to over whip.(about 2 minutes)
The mixture should resemble shaving cream but still be soft. Increase speed to high and whip until a firm peak forms. (about 2 minutes). The angle of the peak will be a little less than straight up and down - if it were clock hand, it would be at 11:30.
Add a third of the meringue into the egg yolk mixture. Incorporate the meringue carefully using a spatula - mix lightly and stop mixing as soon as each increment disappears, then add the next one.
Sift follow on top of egg mixture - this helps keep the mixture light
Sift the matzo meal and potato starch onto the egg mixture, in two increments, fold in carefully.
Spread the mixture onto a prepared half sheet pan. Smooth the surface with an offset spatula. Clean the sides of the pan with your thumb.
Bake at 375 degrees.
Start checking in 14 minutes – it should be a very light toast color with no liquid sugar droplets on the surface of the cake.
Allow to cool slightly on a wire rack before rolling.
Baked Sponge
Rolling the Sponge:
!. Sprinkle a piece of parchment paper larger than the cake with a dusting of granulated sugar, Invert the cake onto the sugared surface ( this helps it not stick) and then peel off the parchment paper from the bottom of the cake - turn it over so the sticky side is facing up and grabbing the top corners of the paper and the cake - flip it over. Remove the cake parchment and discard.
Spread lemon curd or jam on sponge - leaving about 3/4” of the long top edge free.
Using the parchment paper - roll the sponge - it may crack a little because it has no fat in it besides the fat in the egg yolks. But this can be covered up with a meringue, whipped cream or a dusting of powdered sugar. If it is baked in a half sheet pan and is thinner it cracks less.
Wrap the roll tightly in parchment paper and place in the refrigerator for a minimum of 2 hours before serving.
Non dairy Lemon Curd
Equipment: saucepan, whisk, strainer, scale, medium bowl, small baking tray lined with plastic wrap, spatula, instant read thermometer
Ingredients:
100g fresh lemon juice
125g sugar
72g egg yolks (4 large)
Zest of one lemon
85g kosher margarine - softened
In the saucepan, whisk the lemon juice and sugar together until well combined, Add the egg yolks and zest. Whisk until smooth not foamy.
Turn the heat to medium and cook until the mixture begins to thicken but does not boil. Stir all the while.
The curd is done when the initial foamy created by whisking the ingredients together subsides, steam wafts off the surface and the the temperature of the curd is about 176-180 degrees.
Stran the curd into a medium bowl cool to 100 degrees and whisk in the softened margarine.
Pour the curd onto the plastic lined sheet pan, cover with plastic wrap - there is usually enough to fold over the curd.