My Passover Jelly Roll

Delight in the light, airy elegance of "My Passover Jelly Roll," a dessert that's as stunning as it is scrumptious. Perfectly tailored for Passover celebrations, this gluten-free cake is made with a delicate blend of potato starch and matzo cake meal, resulting in a tender sponge that rolls effortlessly. The rich, velvety batter, prepared from whipped egg whites and yolks, creates a fluffy masterpiece that pairs beautifully with raspberry or apricot jam for a burst of fruity sweetness in every bite. With a dusting of powdered sugar for a polished finish, this dessert is as easy to make as it is show-stopping. Whether you're hosting a Seder or indulging in a sweet snack post-dinner, this elegant Passover jelly roll is sure to impress both the eyes and the taste buds.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 6 large Eggs
• 1 cup Granulated sugar
• 0.75 cup Potato starch
• 0.25 cup Matzo cake meal
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1 cup Jam or jelly (preferably raspberry or apricot)
• 2 tablespoons Powdered sugar (for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.

Step 2

Separate the eggs into two large bowls, placing the yolks in one bowl and the whites in another.

Step 3

Using an electric mixer, beat the egg yolks and sugar together on high speed until the mixture is pale and creamy, about 3-4 minutes. Mix in the vanilla extract.

Step 4

In a separate bowl, sift together the potato starch, matzo cake meal, and salt.

Step 5

Gradually fold the dry ingredients into the egg yolk mixture using a spatula. Be gentle to avoid deflating the batter.

Step 6

With clean beaters, whip the egg whites on medium-high speed until stiff peaks form. This should take about 4-5 minutes.

Step 7

Gently fold the whipped egg whites into the batter in three increments, being careful not to overmix.

Step 8

Pour the batter evenly into the prepared jelly roll pan, spreading it out gently with a spatula.

Step 9

Bake in the preheated oven for 15 minutes, or until the cake feels springy to the touch and the edges appear golden.

Step 10

While the cake bakes, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.

Step 11

Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

Step 12

While the cake is still warm, use the towel to roll it up tightly from the short end, creating a spiral. Allow it to cool completely while rolled up (about 1 hour).

Step 13

After the cake has cooled, gently unroll it and spread an even layer of your chosen jam or jelly across the surface.

Step 14

Re-roll the cake (without the towel), ensuring the spiral is tight but not compressed. Place the rolled cake seam-side down on a serving platter.

Step 15

Dust the top with additional powdered sugar before slicing and serving.

Nutrition Facts

Serving size	981.3 grams (981.3g)

Amount per serving	% Daily Value*
Calories	2654

Total Fat 29.70g	38%
Saturated Fat 9.50g	48%
Polyunsaturated Fat NaNg
Cholesterol 1116mg	372%
Sodium 1179mg	51%
Total Carbohydrate 555.80g	202%
Dietary Fiber 4.60g	16%
Total Sugars 335.70g
Protein 41.60g	83%

Vitamin D 246IU	1230%
Calcium 216mg	17%
Iron 8mg	43%
Potassium 605mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.1%

Protein: 6.3%

Carbs: 83.7%