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Ingredientes
- Â Â ANNE NEIWIRTH
- 4 x Large eggs, separated
- 2/3 c. Granulated sugar
- 1 Tbsp. Lemon juice
- 1/3 c. Potato starch
- 1/2 c. Matzo cake meal
- 1/4 tsp Salt
- 1/3 c. Confectioners sugar
- 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 whl kiwis, peeled/sliced reserve 1 sliced kiwi for garnish
- Â Â Fresh mint leaves for garnish
Direcciones
- 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 till soft peaks form. Gradually add in 1/3 c. of granulated sugar, beating till stiff peaks form. In a small bowl, beat egg yolks with an electric mixer at high speed till thick and lemon-colored (about 5 min.) Gradually add in the remaining 1/3 c. of sugar, beating constantly. Stir in lemon juice. Gently fold the egg-yolk mix into the egg-white mix. Sift together potato starch, matzo cake meal and salt. Gently fold the dry ingredients, half at a time, into the egg mix till just blended. Spread batter proportionately in jelly-roll pan and bake 15 min or possibly till cake tests done (wooden toothpick inserted in center will come out clean.) Remove from oven and let cold for 5 min.
- Turn out of pan onto a clean,cotton kitchen towel which has been sprinkled generously with 1/3 c. Confectioners sugar. Roll up the cake and twirl together from the long end. Let cold completely. Chill (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 mix in sliced strawberries and kiwi.
- To assemble: Unroll sponge cake and spread fruit-cream filling proportionately over cake. Roll cake very carefully and place on ungreased cookie sheet, seam side down. Cover with clear wrap and chill. Just before serving, ice to and sides of filled cake with reserved topping. Garnish with sliced kiwi, whole strawberries and mint leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 180 | |
| Calories from Fat 24 | 13% |
| Total Fat 2.69g | 3% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 112mg | 5% |
| Potassium 221mg | 6% |
| Total Carbs 36.64g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 29.05g | 19% |
| Protein 4.04g | 6% |
