Passover Strawberry-kiwi Sponge-cake Roll

-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

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 10×15″ 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.