Passover strawberry-kiwi sponge-cake roll
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Passover strawberry-kiwi sponge-cake roll
  Passover    Rolls  
Last updated 6/12/2012 12:48:32 AM. Recipe ID 9627. Report a problem with this recipe.
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      Title: Passover strawberry-kiwi sponge-cake roll
 Categories: Passover, Desserts, Fruits
      Yield: 8 Servings
 
           -ANNE NEIWIRTH

MMMMM------------------------SPONGE CAKE-----------------------------
      4    Eggs; separated
    2/3 c  Granulated sugar
      1 tb Lemon juice
    1/3 c  Potato starch
    1/2 c  Matzo cake meal
    1/4 ts Salt
    1/3 c  Confectioners sugar

MMMMM-----------------------FRUIT FILLING----------------------------
      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    Whole kiwis; peeled/sliced
           -reserve 1 sliced kiwi
           -for garnish
           Fresh mint leaves
           -for garnish
 
  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. Refrigerate
  (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 fold in sliced strawberries and kiwi.
  
  To assemble: Unroll sponge cake and spread fruit-cream filling evenly
  over cake. Roll cake very carefully and place on ungreased cookie
  sheet, seam side down. Cover with clear wrap and refrigerate. Just
  before serving, ice to and sides of filled cake with reserved
  topping. Garnish with sliced kiwi, whole strawberries and mint leaves.
   Formatted by Elaine Radis; 3/92
 




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Recipe ID 9627 (Apr 03, 2005)

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