Passover Nut Sponge Roulade Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 2.In a mixing bowl, beat egg yolks and sugar until light and fluffy.
• STEP 3.Fold in ground nuts and matzo meal until well combined.
• STEP 4.Spread the mixture onto the prepared baking sheet and smooth the top.
• STEP 5.Bake for 12-15 minutes, or until golden and springy to the touch.
• STEP 6.Remove from the oven and let cool for a few minutes.
• STEP 7.Invert the cake onto a clean kitchen towel and carefully peel off the parchment paper.
• STEP 8.Spread the filling of choice onto the cake, leaving a border around the edges.
• STEP 9.Using the towel, roll up the cake tightly, starting from the short end.
• STEP 10.Transfer the rolled cake to a serving platter and refrigerate for at least 1 hour before serving.

Cooking Tips

• Make sure to beat the egg yolks and sugar until light and fluffy to achieve a light texture.
• Use a combination of ground nuts, such as almonds or walnuts, for the filling.
• Refrigerating the rolled cake helps it hold its shape and makes it easier to slice.

Storage and Serving

• Store the roulade in the refrigerator for up to 3 days.
• Serve chilled, sliced into rounds, and garnish with powdered sugar or fresh berries.
• For a festive touch, drizzle melted chocolate or sprinkle chopped nuts on top.