Passover Citrus Sponge Roll - eggs

Method

• SPONGE ROLL: Preheat Oven to 350F (180C).
• Beat egg whites until stiff, adding half the sugar gradually; set asside.
• Using the same beater, beat the yolks while adding the remaining sugar, until mixture is very light.
• Stir lemon juice, rind, potato starch and salt into 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 to 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 sugar &/or whipped cream - etc.
• ORANGE FILLING: Combine 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 yolksm then add yolks to the sauce pan.
• Cook gently for one minute.
• Stir in 2 tablespoons margarine, allow mixture to cool before using.