Passover Strawberry-Kiwi Sponge-cake Roll

Ingredients

 * 4 eggs, separated
 * ⅔ cup granulated sugar
 * 1 tbsp lemon juice
 * ⅓ cup potato starch
 * ½ cup matzo cake meal
 * ¼ tsp salt
 * ⅓ cup confectioners' sugar

Fruit filling

 * 2 cups non-dairy topping must be kosher 4 Passover
 * 1 pint fresh strawberries stems removed and sliced in reserve ¾ whole berries
 * 2 whole kiwis, peeled/sliced reserve 1 sliced kiwi for garnish
 * fresh mint leaves for garnish

Sponge cake roll

 * 1) 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 electric mixer at high speed until soft peaks form.
 * 5) Gradually add ⅓ cup of granulated sugar, beating until stiff peaks form.
 * 6) In a small bowl, beat egg yolks with an electric mixer at high speed until thick and lemon-colored (about 5 minutes).
 * 7) Gradually add the remaining ⅓ cup of sugar, beating constantly.
 * 8) Stir in lemon juice.
 * 9) Gently fold the egg yolk mixture into the egg-white mixture.
 * 10) Sift together potato starch, matzo cake meal and salt.
 * 11) Gently fold the dry ingredients, half at a time, into the egg mixture until just blended.
 * 12) 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).
 * 13) Remove from oven and let cool for 5 minutes.
 * 14) Turn out of pan onto a clean,cotton kitchen towel that has been sprinkled generously with ⅓ cup confectioners sugar.
 * 15) Roll up the cake and twirl together from the long end.
 * 16) Let cool completely.
 * 17) Refrigerate (rolled up) while you prepare filling.

Fruit filling

 * 1) Place 1 cup non-dairy topping in a bowl (reserve 1 cup for icing) and fold in sliced strawberries and kiwi.

To assemble

 * 1) Unroll sponge cake and spread fruit-cream filling evenly over cake.
 * 2) Roll cake very carefully and place on ungreased cookie sheet, seam side down.
 * 3) Cover with clear wrap and refrigerate.
 * 4) Just before serving, ice to and sides of filled cake with reserved topping.
 * 5) Garnish with sliced kiwi, whole strawberries and mint leaves.