Passover Lemon Meringue Cake Roll
 
Recipe By :Frances R. AvRutick
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
 Passover
 
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 Cake
 4 eggs -- separated
 1/2 cup sugar
 1/2 lemon -- juice and grated rind
 1/4 cup potato starch
 Additional potato starch
 
 Lemon Filling
 1 cup sugar
 3 tablespoons potato starch
 pinch salt
 1 cup water
 3 egg -- yolks
 1 teaspoon lemon rind -- -2 tsp, finely shredded
 1/4 cup lemon juice
 1 tablespoon margarine
 
 Meringue
 3 egg whites
 1/4 teaspoon cream of tartar
 6 tablespoons sugar
 
Cake:
In a medium-sized bowl, beat the egg yolks at high speed until thick
 And lemon-colored. Gradually add the sugar, beating constantly. Add the
lemon juice, rind, and 1/4 cup of potato starch.
 
In a clean bowl, beat the egg whites until stiff but not dry. Gently
Fold the egg yolk mixture into the stiffly beaten egg whites, just until
blended. Distribute the batter evenly in a wax paper-lined and greased
10x15x1-inch jelly roll pan. Bake in a preheated 325-degree F. oven
 for 10 to 12 minutes, until the surface springs back when lightly touched.
 
Sprinkle a dishtowel with potato starch. Invert the hot cake onto the
towel. Immediately peel off the wax paper and cut off the edges of the
crust. Starting at the narrower edge, roll up the cake and towel
together. Ler cool completely. While the cake is cooling, prepare the
filling (see recipe below). Unroll; spread the filling evenly over
the coake. Reroll the cake. Place the rolled cake seam side down on an
ungreased baking sheet. Prepare the meringue (see recipe below).
Spread it over the top and sides of the cake. Bake in 350-degree F. oven for
 10 to 15 minutes, until the meringue is golden brown. Serves 6 to 8.
 
Lemon Filling:
To prepare the filling, combine the sugar, potato starch, and salt in a
medium-sized saucepan; gradually add the water; stir well to dissolve
 the potato starch. In a small bowl, beat the egg yolks until light and
creamy; stir into the saucepan along along with the lemon rind and
 juice. Cook over medium heat, stirring contantly until the mixture begins to
bubble. Boil and stir for 1 minute; remove from the heat. Stir in the
margarine and blend well. Cool. Makes about 1 1/3 cups of filling.
 
Meringue:
In a medium-sized mixing bowl, at low speed, beat the egg whites with
 The cream of tartar until frothy. Increase the speed to high. Gradually
 Beat in the sugar, 1 tablesppon at a time, beating well after each addition.
 
Beat until stiff peaks form when the beater is slowly raised.
 
Source:
 "The Complete Passover Cookbook"
Copyright:
 "Jonathan David Publishers, Inc. Middle Village, New York 11379"
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Per Serving (excluding unknown items): 2296 Calories; 42g Fat (16.1%
calories from fat); 50g Protein; 445g Carbohydrate; 1g Dietary Fiber;
1309mg Cholesterol; 698mg Sodium. Exchanges: 3 1/2 Grain(Starch); 7
 Lean
Meat; 1/2 Fruit; 5 Fat; 25 Other Carbohydrates.
 
NOTES : This roll may be filled with a lemon filling or with a
 jelly, chocolate, or mocha filling. The choice is yours,
 bu sans meringue it will alck a glamorous finishing touch.
 When you have cloaked the cake roll with meringue,
 witness the glow of excitement as it is served.
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0