LEMON-COCONUT MATZO JELLY ROLL
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Make the cake: Brush a rimmed 11-by-17-inch baking sheet with vegetable oil and line with parchment paper. Oil the parchment and dust with potato starch, tapping out any excess.
- Spread the coconut on a separate baking sheet; bake until lightly toasted, about 8 minutes. Let cool. Finely grind all but 1/4 cup coconut in a food processor; add the matzo meal and process until finely ground. Transfer to a large bowl and stir in the potato starch and salt.
- Combine 1/4 cup vegetable oil with the lemon zest and juice in a bowl; set aside. Put the eggs in their shells in a bowl and cover with hot tap water; let stand 5 minutes. Crack the eggs into a bowl; add the granulated sugar and beat with a mixer on medium-low speed until combined, 1 minute. Increase the speed to medium high and beat until thick and fluffy, 12 minutes. Fold the egg mixture into the matzo meal mixture with a rubber spatula until combined. Stir in the lemon-oil mixture until just combined. Spread the batter on the baking sheet; bake until the cake is golden and springs back when pressed, 18 to 20 minutes. Transfer to a rack and let cool 5 minutes in the pan; run a knife around the edge of the cake to loosen.
- Dust a kitchen towel with confectioners' sugar and invert the cake onto the towel. Peel off the parchment. Starting with a long side, carefully roll up the cake, using the towel to help you. Wrap the towel tightly around the rolled cake and let cool completely, about 15 minutes.
- Make the frosting: Put the egg whites, granulated sugar, lemon zest and juice, and salt in a heatproof bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water); whisk until the sugar is dissolved, 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until thick, glossy and cool, 3 to 5 minutes.
- Assemble the cake: Unroll the cooled cake and spread with the raspberry jam. Reroll the cake, cover with the frosting and top with the reserved 1/4 cup coconut. Serve with raspberries.
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Reko mahdy
[email protected]This jelly roll is perfect for any occasion, from Passover to birthday parties.
Mithuk Mistre
[email protected]This is a great recipe to make with the kids. They'll love helping you roll the jelly roll.
Muhammad Younas
[email protected]This recipe is easy to follow, even for beginner bakers.
Hameed Ullah Smi Hameed Ullah Smi
[email protected]The coconut adds a nice tropical touch to this classic dessert.
Mircea
[email protected]The lemon curd filling is the perfect balance of sweet and tart.
Jason Harlow
[email protected]This jelly roll is so light and fluffy, it just melts in your mouth.
Dilenia Vasquez
[email protected]I love the combination of lemon and coconut in this recipe. It's a refreshing and flavorful dessert that's perfect for any occasion.
Balls Mom
[email protected]This lemon coconut matzo jelly roll is a delicious and unique dessert that's sure to impress your friends and family.
Talha Shahbaz
[email protected]I made this recipe for my family and they loved it! It's a delicious and easy dessert that's perfect for any occasion.
Fowzia Xirsi
[email protected]This jelly roll is perfect for any occasion, from Passover to birthday parties.
Alisson cerritos
[email protected]This is a great recipe to make with the kids. They'll love helping you roll the jelly roll.
Musa Koroma
[email protected]This recipe is easy to follow, even for beginner bakers.
RIJAZ RIJAZ
[email protected]The coconut adds a nice tropical touch to this classic dessert.
Drenkrod
[email protected]The lemon curd filling is the perfect balance of sweet and tart.
Niko Chakhava
[email protected]This jelly roll is so light and fluffy, it just melts in your mouth.
giorgi gogilava
[email protected]This recipe is a keeper! It's a delicious and unique dessert that's sure to impress your friends and family.
Sajjad ahmad Sajjad ahmad
[email protected]I love the combination of lemon and coconut in this recipe. It's a refreshing and flavorful dessert that's perfect for any occasion.
Xaliimo Axmed
[email protected]This was my first time making a jelly roll, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the results were delicious.
Akash Chaudhary
[email protected]I've made this recipe several times now, and it always turns out perfect. It's a great way to use up leftover matzo from Passover.
Kendra Mehok
[email protected]This lemon coconut matzo jelly roll was a huge hit at our Passover seder! It was light and fluffy, with a perfectly balanced sweet and tart flavor. The coconut added a nice tropical touch, and the jelly filling was smooth and flavorful.