Lemon-Coconut Matzo Jelly Roll
For the cake:
For the cake:
- 1/4 cup vegetable oil, plus more for brushing
- 1/3 cup kosher potato starch, plus more for the pan
- 1 cup sweetened shredded coconut
- 1/3 cup matzo meal
- 1/4 teaspoon salt
- Finely grated zest and juice of 1 lemon
- 8 large eggs
- 1 cup granulated sugar
- Confectioners' sugar, for dusting
- 1 cup raspberry jam
- Fresh raspberries, for serving (optional)
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- Pinch of salt
- 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.