This elegant Passover Citrus Sponge Roll combines a delicate, airy sponge made with potato starch and eggs with a vibrant, tangy orange filling. The sponge is incredibly light and tender, relying on whipped egg whites for its lift, making it a classic choice for holidays where wheat is avoided. The filling, a rich custard-like curd infused with fresh orange and lemon juice, provides a bright contrast to the sweet sponge. It’s an impressive yet manageable dessert that brings a burst of citrus flavor to your table. Ideal for spring celebrations, family gatherings, or any time you crave a sophisticated, gluten-free treat. Serve chilled for the best texture and flavor balance.
Passover Citrus Sponge Roll
Description
This elegant Passover Citrus Sponge Roll combines a delicate, airy sponge made with potato starch and eggs with a vibrant, tangy orange filling. The sponge is incredibly light and tender, relying on whipped egg whites for its lift, making it a classic choice for holidays where wheat is avoided. The filling, a rich custard-like curd infused with fresh orange and lemon juice, provides a bright contrast to the sweet sponge. It's an impressive yet manageable dessert that brings a burst of citrus flavor to your table. Ideal for spring celebrations, family gatherings, or any time you crave a sophisticated, gluten-free treat. Serve chilled for the best texture and flavor balance.Ingredients
Directions
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Preheat your oven to 350°F (175°C).
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Separate the eggs, placing whites in a large, clean bowl and yolks in a separate medium bowl.
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Beat the egg whites with an electric mixer on medium speed until stiff peaks form. Gradually add half of the superfine sugar while beating, then set aside.
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In the bowl with the yolks, beat in the remaining sugar until the mixture is very light and fluffy.
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Stir the lemon juice, lemon zest, sifted potato starch, and salt into the yolk mixture until well combined.
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Gently fold one-quarter of the beaten egg whites into the yolk mixture to lighten it, then carefully fold in the remaining whites.
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Spread the batter evenly onto a cookie sheet lined with parchment paper and lightly sprayed with non-stick vegetable oil spray.
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Smooth the surface of the batter gently with a spatula.
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Bake for 10 to 15 minutes, or until the sponge has risen slightly and is lightly browned.
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Remove the sponge from the oven and immediately turn it out onto a clean kitchen towel or parchment paper.
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Allow the sponge to cool completely on the towel.
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While the sponge cools, make the filling: Combine sugar, potato starch, orange juice, and lemon juice in a saucepan.
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Bring the mixture to a boil over medium heat, stirring constantly.
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Boil for 1 minute, continuing to stir, until the mixture thickens slightly.
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Remove the saucepan from the heat.
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In a separate bowl, beat the egg yolks.
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Slowly stir a small amount of the hot orange mixture into the egg yolks to temper them, then pour the yolk mixture back into the saucepan.
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Cook the mixture gently over low heat for 1 minute, stirring constantly, until thickened.
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Stir in the margarine until melted and smooth. Allow the filling to cool completely before using.
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Spread the cooled orange filling evenly over the cooled sponge cake.
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Using the towel to help lift and guide, gently roll up the cake.
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Sprinkle with additional sugar or serve with whipped cream.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 2.4g12%
- Cholesterol 210mg70%
- Sodium 45mg2%
- Total Carbohydrate 48.0g16%
- Dietary Fiber 0.5g2%
- Sugars 44.0g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
