Skip to main content
Dessert

Passover Strawberry-Kiwi Sponge-cake Roll

A Passover sponge cake rolled up around a filling of non-dairy topping, sliced strawberries and kiwi.

From the Recipes Wiki (Fandom) · 7 ingredients
Jump to recipe ↓

Why it works: Lemon and potato are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,230 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Passover Strawberry-Kiwi Sponge-cake Roll

Oven350°F
Time15 minutes

Ingredients

Directions

Prepare the pan

  1. Preheat oven to 350°F.

  2. Grease a 10x15 inch jelly roll pan.

  3. Cover the pan with greased wax paper.

Make the sponge cake

  1. In a large bowl, beat the egg whites with an electric mixer at high speed until soft peaks form.

  2. Gradually add 1/3 cup of granulated sugar, beating until stiff peaks form.

  3. In a small bowl, beat the egg yolks with an electric mixer at high speed until thick and lemon-colored (about 5 minutes).

  4. Gradually add the remaining 1/3 cup of sugar, beating constantly.

  5. Stir in the lemon juice.

  6. Gently fold the egg-yolk mixture into the egg-white mixture.

  7. Sift together the potato starch, matzo cake meal and salt.

  8. Gently fold the dry ingredients, half at a time, into the egg mixture until just blended.

  9. Spread the batter evenly in the jelly-roll pan and bake 15 minutes or until the cake tests done (a wooden toothpick inserted in the center comes out clean).

Roll and cool

  1. Remove from oven and let cool for 5 minutes.

  2. Turn the cake out of the pan onto a clean cotton kitchen towel that has been sprinkled generously with 1/3 cup confectioners sugar.

  3. Roll up the cake and twirl together from the long end.

  4. Let cool completely.

  5. Refrigerate the cake rolled up while you prepare the filling.

Fill and serve

  1. To make the fruit filling, place 1 cup non-dairy topping in a bowl, reserving 1 cup for icing.

  2. Fold sliced strawberries and kiwi into the non-dairy topping.

  3. To assemble, unroll the sponge cake and spread the fruit-cream filling evenly over the cake.

  4. Roll the cake very carefully and place on an ungreased cookie sheet, seam side down.

  5. Cover with clear wrap and refrigerate.

  6. Just before serving, ice the top and sides of the filled cake with the reserved topping.

  7. Garnish with sliced kiwi, whole strawberries and mint leaves.

Nutrition, whole recipe (rough)

300Calories
11 gProtein
6 gFat
54 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + potatotop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites trap air for the sponge's light, airy structure, while yolks add richness.
Granulated sugar
Sweetens the batter and stabilizes the whipped egg whites and yolks.
Potato starch
Gives the sponge a tender, delicate crumb in place of wheat flour.
Matzo cake meal
Provides light body and structure to the batter while keeping the crumb tender.
Non-dairy topping (in the method)
Provides a stable, creamy base for the fruit filling and the icing.

The step that matters

Folding the batter gently. Whipped egg foam holds the sponge's air. Folding the yolks and dry ingredients gently and in portions keeps that air in, so the cake rises and stays light rather than deflating into a dense layer.

Swap the potato

How well each one fits the dish's main ingredients (egg, sugar, lemon):

  1. Asparagusfits better
  2. Arrowrootfits better
  3. Sweet potatofits better
  4. Potatothe original

Fit is the average pairing score against egg, sugar, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesDeep-Fried Potato BallsDeep-Fried Potato Balls119 recipesLemon SherbetLemon Sherbet103 recipes