Passover Strawberry-Kiwi Sponge-Cake Roll Recipe

Passover Strawberry-Kiwi Sponge-Cake Roll Recipe

Ingredients:

Fresh mint-leaves
2 kiwi (whole); peeled & sliced
A pinto strawberries; stemmed & sliced
2 c nondairy kosher topping
1/3 c confectioners, sugar
1/4 tsp salt
1/2 c matzo cake-meal
1/3 c starch (potato)
1 Tbsp juice of lemon
2/3 c sugar (granulated)
4 separated eggs

Instructions:

For cake-roll: Have oven preheated to three hundred fifty degrees Fahrenheit. Grease one 15×10-inch jelly-roll pan. Have it covered w/ greased waxpaper.

Beat eggwhites w/ mixer in bowl at hig-speed ’til soft peaked. Add gradually 1/3 cup sugar, beat ’til stiff peaked. Beat eggyolks w/ mixer at high-speed ’til lemon colored & thick for about 5 mins.

Add about 1/3 cup sugar gradually , stirring constantly. You add juice then fold eggyolk mixture onto eggwhites. Combine salt, cake-meal, & starch.

Fold dry components in slowly then add egg-mixture ’til blended well. Have batter spread evenly into pan then bake about 15 mins ’til cake test is completed.

You remove it from your oven then cool about 5 mins. You turn pan out into clean towel sprinkled w/ 1/3 cup confectioner’s sugar.

You roll your cake up then whirl it together starting from longer end. Completely cool then refrigerate.

Filling: Combine berries & nondairy topping into bowl. Add kiwi.

You unroll sponge-cake then spread fruit & cream filling all over your cake. Carefully roll your cake then transfer into cookie tin w/ seam-side-down.

Cover w/ plastic wrap then refrigerate. Cover w/ remaining topping prior to serving then garnish w/ berry & kiwi slices & mint-leaves.

>> Passover Strawberry-Kiwi Sponge-Cake Roll Recipe