Passover Strawberry-Kiwi Sponge-cake Roll

Ingredients

 * 4 	 	Eggs, separated
 * 2/3 	cup 	Granulated sugar
 * 1 	tbsp 	Lemon juice
 * 1/3 	cup 	Potato starch
 * 1/2 	cup 	Matzo cake meal
 * 1/4 	tsp 	Salt
 * 1/3 	cup 	Confectioners sugar

FRUIT FILLING

 * 2 	cup 	Non-dairy topping must be Kosher 4 Passover
 * 1 	pint 	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

Directions
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.<BR> Refrigerate (rolled up) while you prepare filling.<BR> 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.<BR> To assemble: unroll sponge cake and spread fruit-cream filling evenly over cake.<BR> Roll cake very carefully and place on ungreased cookie sheet, seam side down.<BR> Cover with clear wrap and refrigerate.<BR> Just before serving, ice to and sides of filled cake with reserved topping.<BR> Garnish with sliced kiwi, whole strawberries and mint leaves.