- Exported from MasterCook
PASSOVER STRAWBERRY-KIWI SPONGE-CAKE ROLL
8 Preparation Time :
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method -- -- --
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
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
Fresh mint leaves
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
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
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
1 c. for icing
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 - - - - - - - - - - - - - - - - - -