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3 large eggs
¾ cup sugar
1/3 cup potato starch
1 tablespoon matzo cake meal
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon vanilla sugar
Pinch of salt
Lingonberry (traditionally used) or raspberry jam
- Preheat oven to 425F for convection ovens and 450F. for standard oven. Line a 17×11 sheet pan with parchment paper.
- Measure the dry ingredients into a 1 quart bowl and combine. Set aside until needed.
- Add the sugar and eggs into a 3 quart mixing bowl. Using a whisk, whisk the mixture until a it’s a light yellow and very fluffy.
- Using a rubber spatual, gently fold the the dry ingredients into the batter. Don’t over mix but make sure no potato starch is visible.
- Pour into the prepared pan and bake in the middle of the oven for 5 minutes.
- Sprinkle a new sheet of parchment paper with some sugar and then turn the cake over onto the sugared paper. Gently remove the paper from the baked cake.
- Immediately spread some jam over the cake and roll it up tightly either from the long side for small slices or from the short side for larger rolls. Place seam side down and allow the cake to cool completely before slicing.
- This cake stores very well at room temperature or can be refrigerated.
Tina’s Tidbits:
- The cake layer is thin so no worries. The thinness allows for the cake to be tightly rolled up when warm
- Never allow a cake layer for rolling to cool flat. Rolling later will create a cracked cake.
- Baked goods that contain spice taste even better the next day, or at least a few hours to allow the spice to “cure” and blend beautifully.
