“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
5/8 cup matzah cake meal
¼ teaspoon salt
6 large eggs, separated
1½ cups sugar, divided
1 tablespoon vanilla
2 tablespoons pareve margarine
Preheat the oven to 350° F. Grease a 17 x 12-inch jelly roll pan or sided baking sheet and line the bottom with waxed paper.
Melt the margarine and set it aside to cool.
In a small bowl, combine the matzah cake meal and salt. Set it aside.
In a large mixing bowl, beat the egg yolks with half of the sugar and the vanilla until pale yellow and very thick.
Beat the egg whites in another large mixing bowl until soft peaks form. Slowly add the ramining sugar and continue beating until stiff peaks form.
Fold a third of the egg whites into the yolk mixture. Fold in the remaining egg whites. Gently fold in the matzah cake meal mixture, then fold in the melted margarine.
Spread the mixture evenly into the prepared pan. Bake the sponge cake for 24-30 minutes or until the cake springs back when pressed with a fingertip.
Remove the sponge cake from the oven and run a knife around the edges. Flip the cake onto a large piece of parchment paper. Carefully remove the waxed paper.
When the cake is cool, cut the crusts off the edges. To make the roll, spread the tangerine cream over the cake. Starting from one of the shorter ends, roll tightly into a log. Wrap in clear plastic. Freeze for one hour, then refrigerate.
2 egg whites
2 honey tangerines, juice and grated zest
1 cup confectioner’s sugar
Beat the egg whites to form stiff peaks.
Boil the tangerine juice and grated zest with the sugar to the thread stage (213° F to 234° F - a small amount dropped into very cold water will form a soft 2-inch thread).
Slowly pour the tangerine syrup onto the egg whites beating constantly until almost cool. Spread onto the sponge roll.
The grated zest and juice of 2 small oranges or 1 lemon can be used instead the tangerines, if you prefer. To make a jelly roll, spread ¾-1 cup of raspberry or apricot jam on the sponge cake before rolling. Sponge roll adapted from Kathleen King’s Tate’s Bake Shop Cookbook (St. Martin’s).
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