Whether you are new to preparing a Seder or an experienced cook, Joan's book is the best, most well organized guide we have seen. Highly recommended!

In a large bowl of an electric mixer, beat one whole egg and 3 yolks until thick and color lightens. Gradually add all but 2 tablespoons sugar, the lemon juice and zest. Sift potato starch over mixture and incorporate with a rubber scraper.

In another large clean bowl, with clean beaters, beat 3 egg whites until foamy on medium low speed. Add a pinch of salt, gradually increase speed, add 2 T sugar, beat until shiny and stiff. Fold whites into yolk mixture in three additions. Spread the batter evenly in prepared pan. Bake 25 minutes. Cake will spring back when lightly touched.

Spread a towel on the counter and lightly and sift with Passover confectioner's sugar. Turn cake onto towel, remove paper, gently roll up cake in towel and cool. May be chilled to fill later. Fill with purchased Passover pudding or apricot filling. Dust with Passover confectioner's sugar. Garnish with chocolate dipped apricots.

Apricot Filling (Pareve, low cholesterol)
In a medium pan, combine diced apricots, water, lemon juice and orange zest. Bring to a simmer, cover. Cook 20 minutes until water is reduced to half and apricots are soft. Stir in sugar, cook on low, uncovered to thicken mixture and evaporate liquid.