To prepare cake, coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray; dust with 2 tablespoons matzo meal.
Preheat oven to 35
Combine pecans, 1/4 cup matzo meal, 2 tablespoons Praline Powder, and baking soda in a food processor. Pulse 6 times or until coarsely ground.
Combine 1 teaspoon vinegar, 1 teaspoon vanilla, 1/4 teaspoon salt, and 8 egg whites in a large bowl. Beat with an electric mixer at high speed until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Combine 4 egg yolks and remaining 1/3 cup sugar in a medium bowl; beat until thick and pale, about 2 minutes. Stir in matzo mixture. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.
Gently spread batter into prepared pan.
Bake at 350 for 12 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with remaining 2 tablespoons matzo meal; carefully peel off wax paper. Cool 1 minute. Starting at end, roll up cake and towel together.
Place, seam side down, on a wire rack; cool.
To prepare filling, beat 1 teaspoon vinegar, 1/4 teaspoon vanilla, 1/8 teaspoon salt, and 3 egg whites with a mixer at high speed until foamy using clean, dry beaters.
Combine 1/2 cup sugar and 1/2 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 25
Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes.
Unroll cake carefully; remove towel.
Place about 1 cup of filling in a small zip-top plastic bag.
Spread remaining filling over cake, leaving a 1/2-inch margin around outside edges.
Sprinkle 3 tablespoons Praline Powder over filling. Reroll cake; place, seam side down, on a platter. Snip off an 1/8-inch opening in 1 bottom corner of bag; pipe filling over the top of roulade.
Sprinkle with remaining 1 tablespoon Praline Powder.
