Passover Citrus Sponge Roll Recipe




Passover Citrus Sponge Roll Ingredients

4 eggs
1 yolk
3/4 cup superfine sugar
1 lemon - juice & zest
1/2 cup sifted potato starch
1 pinch salt
3/4 cup sugar
3 tbsp potato starch
3/4 cup orange juice
1 tbsp lemon juice
3 egg yolks
2 tbsp margarine

A Recipe for
Passover Citrus Sponge Roll

 

The second day of a diet is always easier than the first. By the second day you're off it.

Jackie Gleason



A dessert without cheese is like a beautiful woman with only one eye.

Anthelme Brillat-Savarin



This Passover Citrus Sponge Roll recipe is one of many in our Fruit Category.






Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.


This Recipe for Passover Citrus Sponge Roll is one of thousands in the Recipes-to-go Fruit Cookbook.


Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%



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This is a recipe for Passover Citrus Sponge Roll from the recipe cookbook of Recipes-to-go (Fruit)


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Passover Citrus Sponge Roll recipe - a tasty recipe for you to add to your collection!

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




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George Bernard Shaw (1856-1950)



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Elizabeth Russell



Passover Citrus Sponge Roll

I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand...

Peter Oakley






Passover Citrus Sponge Roll Directions

SPONGE ROLL: Preheat Oven to 350 degrees. Beat egg whites until
stiff, adding half the sugar gradually; set asside. Using the same
beater, beat the yolks while adding the remaining sugar, until
mixture is very light. Stir lemon juice, rind, potato starch and salt
into yolks.

Gently fold in whites, starting with a quarter of the mixture, then
adding the rest. Gently spread onto a cookie sheet lined with
parchment paper and lightly sprayed with non-stick vegetable oil
spray. Gently smooth the surface. Bake for 10 - 15 Minutes or until
sponge has risen slightly and is lightly browned.

Remove from oven and turn cake out onto a clean cloth. Allow to cool.
Spread Orange filling evenly over cake and gently roll up using cloth
to help lift cake. Sprinkle with sugar &/or whipped cream - etc.

ORANGE FILLING: Combine sugar, potato starch, orange juice and lemon
juice in a saucepan and bring to a boil. Boil 1 minute, while stirring
constantly. Remove from heat. In a separate bowl, beat egg yolks.
Stir a little bit of orange mixture into egg yolksm then add yolks to
the sauce pan. Cook gently for one minute. Stir in 2 tablespoons
margarine, allow mixture to cool before using.

Serves: 6

 

 

 

 

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Passover Citrus Sponge Roll Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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