Passover Almond Coconut Sponge Cake with Dairy Free Strawberry Whipped Cream Filling

adapted by Ellen Allard from Jewish Cooking in America by Joan Nathan

4 pints strawberries
2 - 4 tbsp Grand Marnier
8 large eggs, separated
1 1/2 cups sugar
1/2 cup almond flour
1/2 cup coconut flour
pinch of salt
grated rind and juice of 1 lemon
white rice flour for dusting (use almond flour or coconut flour if you don’t use rice on Passover)
3 cups dairy free whipped cream (recipe below)

1. Dice 2 pints of strawberries and place in small bowl. Pour 2 - 4 tbsp Grand Marnier (orange flavored liqueur) over the berries and allow them to macerate while you prepare the cake.

2. Preheat oven to 400˚. Line a jelly roll pan with parchment paper. Lightly dust with white rice flour.

3. Beat egg yolks until light colored. Add sugar and beat once again.

4. Gently mix in the almond flour, coconut flour, salt, lemon rind and juice. Set aside.

5. Beat whites until stiff. Fold into batter and then spread mixture onto jelly roll pan. Make sure it is spread into one large rectangle almost to edges of pan.

6. Bake in preheated oven 15 minutes. Remove cake (with parchment paper) to cooling rack. Must completely cool before filling and rolling.

7. When cool, spread with whipped cream and strawberry filling (while cake remains on the parchment paper), being careful to stop spreading the whipping topping at least an inch before all edges. Spreading works best with a long cake icing spreader.

8. As you roll the cake, use your hands to gently release the cake from the parchment paper. A two person operation will make this go much more smoothly. Continue until the entire jelly roll cake is rolled. This will not necessarily look pretty - you will have some places that you'll want to patch, but the icing will cover many of the blemishes caused by rolling the cake.

Coconut Strawberry Whipped Cream Filling

3 cans of full fat coconut milk
1 tbsp + 1 tsp vanilla extract
1/4 cup agave syrup or confectionary sugar
pinch of salt

Remove the hardened coconut milk from the three cans of coconut milk. Reserve the leftover coconut milk for another use. Whip until thick. Add the vanilla extract, agave (or confectionary sugar) and a pinch of salt. Continue whipping until all of the ingredients are blended.
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