-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 10×15″ 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.
Yields
8 Servings