Passover Strawberry-Kiwi Sponge-Cake Roll

* Exported from MasterCook *

PASSOVER STRAWBERRY-KIWI SPONGE-CAKE ROLL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-ANNE NEIWIRTH
-----SPONGE CAKE-----
4 Eggs -- separated
2/3 c Granulated sugar
1 tb Lemon juice
1/3 c Potato starch
1/2 c Matzo cake meal
1/4 ts Salt
1/3 c Confectioners sugar
-----FRUIT FILLING-----
2 c Non-dairy topping
-must be Kosher 4 Passover
1 pt Fresh strawberries
-stems removed and sliced in
-reserve 3/ 4 whole berries
2 Whole kiwis -- peeled/sliced
-reserve 1 sliced kiwi
-for garnish
Fresh mint leaves
-for garnish

To make sponge cake roll: preheat oven to 350.F.
Grease a 10x15" jelly roll pan. Cover with greased wax
paper. In a large bowl; beat the egg whites with an
elec. mixer at high speed until soft peaks form.
Gradually add 1/3 c. of granulated sugar, beating
until stiff peaks form. In a small bowl, beat egg
yolks with an electric mixer at high speed until thick
and lemon-colored (about 5 minutes.) Gradually add the
remaining 1/3 cup of sugar, beating constantly. Stir
in lemon juice. Gently fold the egg-yolk mixture into
the egg-white mixture. Sift together potato starch,
matzo cake meal and salt. Gently fold the dry
ingredients, half at a time, into the egg mixture
until just blended. Spread batter evenly in jelly-roll
pan and bake 15 minutes or until cake tests done
(wooden toothpick inserted in center will come out
clean.) Remove from oven and let cool for 5 minutes.
Turn out of pan onto a clean,cotton kitchen towel that
has been sprinkled generously with 1/3 c.
Confectioners sugar. Roll up the cake and twirl
together from the long end. Let cool completely.
Refrigerate (rolled up) while you prepare filling.

To make fruit filling: Place 1 c. non-dairy topping in
a bowl (reserve 1 c. for icing) and fold in sliced
strawberries and kiwi.

To assemble: Unroll sponge cake and spread fruit-cream
filling evenly over cake. Roll cake very carefully and
place on ungreased cookie sheet, seam side down. Cover
with clear wrap and refrigerate. Just before serving,
ice to and sides of filled cake with reserved topping.
Garnish with sliced kiwi, whole strawberries and mint
leaves.
Formatted by Elaine Radis; 3/92



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