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

 * 1) To make sponge cake roll: preheat oven to 350°F.
 * 2) Grease a 10x15" jelly roll pan.
 * 3) Cover with greased wax paper.
 * 4) In a large bowl; beat the egg whites with an elec.
 * 5) Mixer at high speed until soft peaks form.
 * 6) Gradually add 1/3 c. of granulated sugar, beating until stiff peaks form.
 * 7) In a small bowl, beat egg yolks with an electric mixer at high speed until thick and lemon-colored (about 5 minutes).
 * 8) Gradually add the remaining 1/3 cup of Sugar, beating constantly.
 * 9) Stir in lemon juice.
 * 10) Gently fold the egg-yolk mixture into the egg-white mixture.
 * 11) Sift together potato starch, matzo cake meal and salt.
 * 12) Gently fold the dry ingredients, half at a time, into the egg mixture until just blended.
 * 13) 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).
 * 14) Remove from oven and let cool for 5 minutes.
 * 15) Turn out of pan onto a clean,cotton kitchen towel that has been sprinkled generously with 1/3 c. confectioners Sugar.
 * 16) Roll up the cake and twirl together from the long end.
 * 17) Let cool completely.
 * 18) Refrigerate (rolled up) while you prepare filling.
 * 19) 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.
 * 20) To assemble: unroll sponge cake and spread fruit-cream filling evenly over cake.
 * 21) Roll cake very carefully and place on ungreased cookie sheet, seam side down.
 * 22) Cover with clear wrap and refrigerate.
 * 23) Just before serving, ice to and sides of filled cake with reserved topping.
 * 24) Garnish with sliced kiwi, whole strawberries and mint leaves.