Lemon Poppy Seed Roulade for Passover

Ingredients

• 110 g (¾ cup)matzo cake meal (not matzo meal)
• 70 g (⅓ cup)potato starch (not potato flour)
• ¼ tspkosher salt
• 6 largeeggs, at room temperature
• 275 g (1¾ cups)granulated sugar
• 1 tspvanilla
• 1 tbsplemon zest
• 120 ml (½ cup)water
• 100 g (½ cup)granulated sugar
• 1 tbsplemon zest
• 35 g (¼ cup)poppy seeds
• 2 tbspLyle’s Golden Syrup or corn syrup
• 224 g (1 cup)unsalted butter or non-dairy butter substitute, at room temperature
• 480 g (4 cups)icing sugar
• 1 tbsplemon zest
• 60 ml (¼ cup), plus more if neededlimoncello
• 120 g (1 cup)icing sugar
• ½ lemonlemon, zested
• 2–4 tbsplimoncello

Instructions

1. 1

   Prepare the tray

   Heat the oven to 175°C (350°F). Line a baking tray with parchment paper and grease the paper.

2. 2

   Mix dry ingredients

   Whisk the matzo cake meal, potato starch and salt together in a medium bowl, then set aside.

3. 3

   Whip the eggs

   Using a stand mixer fitted with the whisk attachment, beat the eggs and 275 g sugar on high for about 8 minutes, until very pale and thickly foamed. Mix in the vanilla and 1 tbsp lemon zest.

4. 4

   Fold in dry mix

   Take the bowl off the mixer. Sift one-third of the dry mixture over the egg foam and fold it in by hand with the whisk attachment or a rubber spatula. Repeat with the remaining dry mixture in two batches.

5. 5

   Spread the batter

   Pour the batter into the prepared tray and spread it evenly with an offset spatula.

6. 6

   Bake the sponge

   Bake for about 10–12 minutes, until golden and set when tested with a cake tester.

7. 7

   Roll while warm

   While the cake bakes, generously dust a large, clean tea towel with icing sugar. As soon as the cake is baked, run a knife around its edges and turn it out onto the towel. Peel away the parchment, place it back on the cake, then roll the cake from a short end into a log using the towel. Leave to cool completely.

8. 8

   Make lemon syrup

   Heat the 100 g sugar and water in a small saucepan over medium heat until the sugar dissolves. Take it off the heat, stir in 1 tbsp lemon zest and leave the syrup to cool.

9. 9

   Soften the seeds

   Combine the poppy seeds and golden syrup in a small bowl. Leave for about 15 minutes to soften the seeds.

10. 10

    Cream the butter

    With a stand mixer fitted with the paddle attachment, beat the butter on medium-low until smooth. Scrape down the bowl and paddle.

11. 11

    Add the sugar

    Mix in the icing sugar on low speed until incorporated and smooth.

12. 12

    Finish the buttercream

    Add the poppy seed mixture, 1 tbsp lemon zest and 60 ml limoncello. Mix until smooth and quite soft. If it remains stiff, add more limoncello or cream; use a non-dairy creamer to keep it parve.

13. 13

    Brush with syrup

    Gently unroll the cooled cake. Use a pastry brush to dab on the lemon syrup lightly; avoid saturating the sponge or it may become soggy.

14. 14

    Spread the filling

    Spread the poppy seed buttercream over the syrup-brushed cake.

15. 15

    Roll the cake

    Starting at a short end, roll the cake back into a tight log. Dust it with icing sugar or finish it with the glaze.

16. 16

    Mix the glaze

    Whisk the icing sugar, the zest of ½ lemon and 2–4 tbsp limoncello in a small bowl until smooth and pourable. Pour the glaze over the cake.

17. 17

    Chill and serve

    Refrigerate the cake. Once the icing has set, cover it with plastic wrap. Serve with sorbet or lemon curd and berries.

What is a lemon poppy seed roulade?

A roulade is a thin sponge that is rolled around a filling, creating a spiral when sliced. This version is made for Passover with matzo cake meal and potato starch instead of wheat flour.

The combination of lemon sponge, syrup, poppy seed buttercream and limoncello glaze layers citrus flavours through the cake. Matzo cake meal also gives the sponge a gently toasty note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1360 calories, 15g protein, 205g carbs, 47g fat.

The sponge’s carbohydrates come mainly from the matzo cake meal, potato starch and sugar, while the buttercream contributes most of the fat. Eggs provide much of the protein, with smaller amounts from the matzo cake meal and poppy seeds. Serve a slice with berries or sorbet for a fresh contrast.

Choose the right dry ingredients

Matzo cake meal: Use the fine cake meal specified, not coarser matzo meal, which can make the sponge heavier. Potato starch is also distinct from potato flour, so check the packet.

Sifting: Add the dry ingredients in three batches and fold each in gently. This helps distribute them without knocking too much air out of the whipped eggs.

Build an airy sponge

Egg foam: Room-temperature eggs whip into the pale, thick mixture the sponge relies on for lift. Give them the full 8 minutes and look for a foam that holds its shape rather than a loose froth.

Folding: Work carefully from the bottom of the bowl, turning the mixture over until no dry pockets remain. Stop once it is combined to preserve as much volume as possible.

Roll it before it cools

Warm cake: Turn the sponge onto the icing-sugar-dusted towel as soon as it leaves the oven and roll it while warm. This sets the cake into a curve while it is still flexible.

Cool completely: Keep the cake rolled in the towel until it has cooled, then unroll it gently to fill. A warm sponge can soften the buttercream and make it harder to spread.

Keep the syrup light

Dissolve the sugar fully in the water, then stir in the lemon zest off the heat and let the syrup cool. A pastry brush gives you control over how much reaches the sponge.

Dab rather than soak: A thin coating adds lemon flavour without weighing down the cake. Too much syrup can make the sponge soggy and difficult to roll.

Make the filling spreadable

Poppy seeds: Rest them with the golden syrup for about 15 minutes before adding them to the buttercream. This gives them time to soften.

Consistency: Beat the butter until smooth before adding the icing sugar, then mix in the seeds, zest and limoncello. If the finished buttercream is too stiff to spread, add a little more limoncello or cream.

Finish and serve

Glaze: Whisk in the limoncello a little at a time until the icing is smooth and pourable. The recipe gives a range because the amount needed depends on the consistency you want.

Serving: Chill the glazed cake until the icing has set, then serve with sorbet or lemon curd and berries. The fresh accompaniments complement the rich filling and sweet sponge.

Recipe notes & tips

• Bring the eggs and butter to room temperature before starting for easier mixing.
• Sift the dry ingredients in batches so they fold evenly into the egg foam.
• Roll the cake as soon as it is baked, while the sponge is still flexible.
• Let both the syrup and sponge cool before assembling the roulade.
• Brush the syrup on gradually so the cake stays easy to handle.
• Add limoncello to the buttercream and glaze a little at a time to control their consistency.

Variations

• Use corn syrup: Replace the golden syrup with the listed corn syrup option.
• Keep it parve: Choose non-dairy butter and use non-dairy creamer if the buttercream needs loosening.
• Adjust the glaze: Use 2–4 tbsp limoncello to reach a smooth, pourable consistency.
• Skip the glaze: Finish the rolled cake with a dusting of icing sugar instead.
• Change the accompaniment: Serve with lemon curd and berries or with sorbet.

Common mistakes to avoid

• Using matzo meal: Choose fine matzo cake meal for a lighter sponge.
• Using potato flour: Check that the ingredient is potato starch, as specified.
• Under-whipping the eggs: Beat for about 8 minutes and wait for a pale, thick foam.
• Overmixing the batter: Fold the dry ingredients in gently and stop once no dry pockets remain.
• Waiting to roll: Turn and roll the sponge while it is warm so it can bend without cracking.
• Soaking the sponge: Dab on just enough lemon syrup to flavour it without making it soggy.

How to store

Keep the cake covered in the refrigerator once the glaze has set, and eat within 3 days. Bring slices briefly towards room temperature before serving so the buttercream softens slightly.

Frequently asked questions