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Dessert

Passover Jelly Roll

A sweet roll made from matzo cake meal, eggs, sugar, lemon rind, and jelly.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Passover Jelly Roll

Oven350°F
Time12 minutes

Ingredients

Directions

Make the batter

  1. Beat yolks and sugar together until light.

  2. Add grated rind and cake meal that has been sifted four times.

  3. Add salt to egg whites.

  4. Beat egg whites until stiff.

  5. Fold egg whites into dough.

  6. Line a jelly roll pan with wax paper.

  7. Grease the pan heavily.

  8. Spread dough evenly on the pan.

  9. Bake at 350°F for 12 minutes.

Roll and finish

  1. When done, lift the cake out of the pan with the wax paper.

  2. Place the cake on a damp cloth for a few minutes.

  3. Invert the cake onto waxed paper sprinkled with sugar.

  4. Remove the wax paper from the cake.

  5. Spread jelly (beaten smooth or boiled frosting) over the cake.

  6. Roll the cake up.

  7. Wrap the roll in waxed paper.

  8. Wrap the waxed paper in a damp cloth for about 15 minutes so that the roll holds its shape.

  9. Remove the wrapping.

  10. Dust the roll with powdered sugar.

Nutrition, whole recipe (rough)

139Calories
7 gProtein
5 gFat
17 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites trap air for lift, and yolks add richness and structure to the sponge.
Matzo cake meal
Provides the flour-like structure that holds the sponge together when baked.
Sugar
Sweetens the cake and helps the yolks whip to a light, stable foam.

The step that matters

Fold egg whites into dough. Folding gently keeps the air bubbles in the whipped whites. Stirring or deflating them makes the sponge dense and flat after baking.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sugar):

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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