LEMONY JELLY CAKE
MAKES 8 SERVINGS.
FOR CAKE---
Raspberries
1 cup raspberry jam
Finely grated zest and juice of 1 lemon
Powdered sugar
8 eggs
1/4 tsp salt
1 cup sweetened shredded coconut
1/4 cup vegetable oil
1 cup sugar or substitute
1/3 cup matzo meal
1/3 cup potato starch
FOR FROSTING---
1/4 tsp finely grated lemon zest
2 tsp lemon juice
Pinch of salt
2 egg whites
1/2 cup sugar or substitute
Heat oven to 350 degrees. MAKE CAKE---Brush a baking sheet with oil, line with parchment paper. Oil parchment, dust with potato starch. Spread coconut on a separate baking sheet, bake until lightly toasted 8 min. Let cool. Finely grind all but 1/4 cup coconut in a food processor or blender, add matzo meal, process until finely ground. Transfer to a bowl, stir in potato starch and salt. Combine 1/4 cup oil with lemon zest and juice in a bowl, set aside. Put eggs in their shells in a bowl, cover with hot water, let stand 5 min. Crack eggs into a bowl, add sugar, beat until thick and fluffy. FOLD---egg mixture into matzo meal mixture until combined. Stir in lemon oil mixture until combined. Spread batter on baking sheet, bake until cake is golden and done 20 min. Cool 5 min. in pan. Run a knife around edge of cake to loosen. Dust a towel with powdered sugar, invert cake onto towel. Peel off parchment. Starting with a long side, roll up cake, using towel to help you. Wrap towel around rolled cake, let cool completely. MAKE FROSTING---Put egg whites, sugar, lemon zest and juice and salt in a bowl. Set bowl over a saucepan of simmering water, whisk until sugar is dissolved. Remove bowl from pan, beat until thick glossy and cool. ASSEMBLE CAKE---Unroll cake, spread with jam. Reroll cake, cover with frosting, top with reserved coconut. SERVE WITH RASPBERRIES...
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