Passover Strawberry-Kiwi Sponge-Cake Roll
Submitted by harriett
Passover sponge cake roll made with potato starch and matzo meal, filled with fresh strawberries, kiwi, and non-dairy whipped topping. Kosher for Pesach.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minA light, airy sponge cake roll that’s completely Passover-friendly. Potato starch and matzo cake meal replace flour, keeping this kosher for Pesach while still producing a sponge that’s flexible enough to roll without cracking.
The cake gets all its lift from separated eggs. Whites beaten to stiff peaks, yolks whipped until thick and lemon-coloured, then gently folded together. That folding step is everything. Careful hands keep the air intact and give you a sponge that’s light enough to wrap around a filling.
Sliced strawberries and kiwi folded into non-dairy whipped topping make a fresh, fruity filling that looks beautiful in every spiral slice. The green kiwi against the red strawberries with the golden sponge is a showstopper on the Seder table.
Kitchen Tips
- Roll the warm sponge in a sugar-dusted towel immediately after baking. This trains the cake’s shape so it doesn’t crack when you fill and re-roll it.
- Let the rolled cake cool completely and chill before unrolling and filling. A warm sponge melts the topping.
- Beat the egg yolks for a full 5 minutes until they’re pale and thick. Under-beaten yolks mean a dense, flat cake.
- Fold the dry ingredients in half at a time to avoid deflating the batter.
Variations
- Use any seasonal fresh fruit: raspberries, blueberries, or sliced peaches all work well.
- Add a tablespoon of cocoa powder (Passover-approved) to the dry ingredients for a chocolate sponge.
- Drizzle with melted chocolate after icing for a more festive presentation.
Ingredients
Directions
To make sponge cake roll: preheat oven to 350℉ (180℃).
F. Grease a 10×15 inch 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 ⅓ 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 ⅓ 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 ⅓ 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.
Comments
I love it. It is sooooo yummy.