*  Exported from  MasterCook  *
 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
    Formatted by Elaine Radis; 3/92
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