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To make sponge cake roll: preheat oven to 350F (180C).
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F. Grease a 10x15 inch jelly roll pan.
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Cover with greased wax paper.
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In a large bowl; beat the egg whites with an elec.
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mixer at high speed until soft peaks form.
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Gradually add 13 c.
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of granulated sugar, beating until stiff peaks form.
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In a small bowl, beat egg yolks with an electric mixer at high speed until thick and lemon-colored (about 5 minutes.
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) Gradually add the remaining 13 cup of sugar, beating constantly.
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Stir in lemon juice.
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Gently fold the egg-yolk mixture into the egg-white mixture.
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Sift together potato starch, matzo cake meal and salt.
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Gently fold the dry ingredients, half at a time, into the egg mixture until just blended.
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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.
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) Remove from oven and let cool for 5 minutes.
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Turn out of pan onto a clean, cotton kitchen towel that has been sprinkled generously with 13 c.
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Confectioners sugar.
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Roll up the cake and twirl together from the long end.
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Let cool completely.
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Refrigerate (rolled up) while you prepare filling.
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To make fruit filling: Place 1 c.
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non-dairy topping in a bowl (reserve 1 c.
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for icing) and fold in sliced strawberries and kiwi.
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To assemble: Unroll sponge cake and spread fruit-cream filling evenly over cake.
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Roll cake very carefully and place on ungreased cookie sheet, seam side down.
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Cover with clear wrap and refrigerate.
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Just before serving, ice to and sides of filled cake with reserved topping.
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Garnish with sliced kiwi, whole strawberries and mint leaves.
