Rolls, Jelly III
Recipe archives for the Jewish Food Mailing List
Ingredients
- 6 large eggs, separated
- 1 large egg
- 1-1/2 cups sugar
- 1-1/2 tbsp. lemon juice
- 1-1/2 tsp. fresh lemon zest
- 3/4 cup potato starch, sifted twice
- 1/8 tsp. salt
- Potato starch and pulverized sugar for turning cake out
- 1 cup apricot or raspberry preserves, warmed
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