Passover Citrus Sponge Roll

Ingredients

Preheat oven to 350 °F.
Beat egg whites until stiff, adding half the granulated sugar|sugar gradually; set aside.
Using the same beater, beat the egg yolk|yolks while adding the remaining granulated sugar|sugar, until mixture is very light.
Stir lemon juice, rind, potato starch and salt into egg yolk|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 granulated sugar|sugar and/or whipped cream - etc.
Combine granulated sugar|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 yolks then add egg yolk|yolks to the sauce pan.
Cook gently for one minute.
Stir in 2 tablespoons margarine, allow mixture to cool before using.

This article uses material from the "Passover Citrus Sponge Roll" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License