RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cake: Jelly Roll and Fillings - pareve, dairy
5 Eggs, separated 5 ts Potato starch 1 ts Passover cake meal 4 tb Sugar 1 pk Vanilla sugar* Beat yolks with potato starch; add cake flour, beat until incorporated. Make snow with whites and sugar and vanilla sugar. Fold into yolks. Bake in lined jelly roll pan at 350f degrees for 15-20 minutes. Invert immediately; peel off paper. Roll up in a towel until cool. Unroll; fill with jelly or other fillings. *If you can't find vanilla sugar, make your own by putting a vanilla bean into a container of sugar. Leave it for a week. Use 2 tablespoons of the vanilla sugar instead of the package. Source: Torah Prep High School for Girls Passover booklet. Chocolate Filling 1 cup sugar; 2 ounces chocolate or 1/2 cup cocoa; 2 eggs; 3/4 cups shortening. Beat eggs with sugar and cocoa. Cook on low flame until sugar dissolves and mixture thickens. Cool completely. Beat with mixer. Add shortening and continue beating until smooth. Mocha Filling Follow recipe for chocolate filling but reduce chocolate to 1 ounce chocolate or 1/4 cup cocoa and add 1 tablespoon instant coffee. Lemon Filling Follow chocolate filling recipe but omit chcolate; substitute with the juice and rind of one lemon. Cheese Filling 1 2 eggs, beaten; 1 pound farmer cheese; 1/2 cup sugar; juice and rind of one lemon. Blend well.
