Lemon Poppy Seed Roll
Meringue creates a dramatic, golden-textured crust for this lively lemon-filled cake. Whipped cream is an alternative to meringue when appropriate.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 321 |
| pro | 7 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 57 g |
| fibre | trace |
| chol | 210 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 7% |
| vit A | 9% |
| vit C | 15% |
| folate | 15% |
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4 eggs
3 egg yolks
3/4 cup (175 mL) granulated sugar
4 tsp (20 mL) grated lemon rind
3/4 cup (175 mL) lemon juice
Cake:
4 eggs, separated
3/4 cup (175 mL) granulated sugar
2 tsp (10 mL) grated lemon rind
1/2 cup (125 mL) potato starch
1/4 cup (50 mL) matzo cake meal
2 tbsp (25 mL) poppy seeds
1/4 cup (50 mL) icing sugar
Syrup:
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) orange liqueur or juice
Meringue:
2 egg whites
1/4 cup (50 mL) granulated sugar
Preparation:
In heatproof bowl over simmering (not boiling) water, whisk together eggs, egg yolks, sugar and lemon rind and juice; cook, stirring frequently, until translucent and thick enough to mound on spoon, about 15 minutes. Strain lemon curd into bowl; place plastic wrap directly on surface and refrigerate until cold and thickened, about 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Cake: Wrap 16- x 5-inch (40 x 12 cm) piece of cardboard tightly with foil. Line bottom of 15- x 10-inch (40 x 25 cm) rimmed baking sheet with parchment paper; set aside.
In large bowl, beat egg yolks with 1/2 cup (125 mL) of the granulated sugar until thick and pale, about 1 minute. Beat in lemon rind. In separate bowl, whisk together potato starch, matzo meal and poppy seeds; stir into egg mixture.
In clean bowl, beat egg whites until soft peaks form. Beat in remaining granulated sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold one-third into yolk mixture; fold in remaining whites. Scrape into prepared pan; spread evenly.
Bake in centre of 400°F (200°C) oven until top springs back when lightly touched, about 10 minutes. Dust clean tea towel with icing sugar. With knife, loosen edges of cake and invert onto towel; starting at one corner, peel away paper. Beginning at short end, immediately roll up cake in tea towel; let cool on rack.
Syrup: In small saucepan over medium-high heat, bring sugar, liqueur and 2 tbsp (25 mL) water to boil. Unroll cake; trim edges and brush with syrup. Stir lemon curd; spread evenly over cake, leaving 1-inch (2.5 cm) border at 1 short end. Using towel as support and starting at other short end, roll up cake without towel. Place, seam-side down, on foil-covered cardboard.
Meringue: In bowl, beat egg whites until soft peaks form. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form; spread over roll. Using tip of knife, swirl meringue attractively.
Place log and cardboard base on rimless baking sheet; bake in centre of 475 °F (240°C) oven until meringue is golden brown with darker highlights, about 5 minutes. Let cool completely. (Make-ahead: Cover lightly with plastic wrap and refrigerate for up to 1 day.)
Additional Information
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Variation
Non-Passover Lemon Poppy Seed Roll: Substitute 1/2 cup (125 mL) all-purpose flour for the potato starch and matzo meal.Icing Sugar
If you cannot find Kosher icing sugar, make your own by whirling 1/4 cup (50 mL) granulated sugar and 2 tsp (10 mL) potato starch until powdery; pass through a fine sieve to remove coarse sugar.
Source
Canadian Living Magazine: April 2004
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