Recipe - Kiwi Roll

JELLY ROLL
3 Eggs
1 cup Sugar
1/3 cup Water
1 teaspoon Vanilla
Three fourths cup Flour
1 teaspoon Baking powder

FILLING
6 Kiwi cut or sliced up
1 teaspoon Corn starch
1 tablespoon Sugar
One fourth cup Cold water

I agreed with the suggestion to serve kiwi as an Israeli food at
international night in November, and this recipe won rave reviews at a
kibbutz engagement party several years ago.

Cake: Line a jellyroll pan with waxed paper that has been generously
greased. Beat the eggs in a small bowl at high speed until thick and lemon
colored (about 5 minutes). Pour eggs into a larger bowl, beat in sugar,
gradually. Beat in water and vanilla on a low speed. Add flour and baking
powder and beat until smooth. Pour into the pan. Bake until a toothpick
comes out clean, about 1215 minutes. Loosen cake from the edges of the
pan, invert on towel sprinkled generously with powdered sugar. Remove the
wax paper. While hot carefully roll the cake and towel from the narrow end.
Cool on wire rack for at least 30 minutes. Unroll cake and remove towel.
Spread filling over cake and reroll. Sprinkle with powdered sugar.

Filling: Slice kiwi and set aside Mix cornstarch and cold water until
smooth. Add sugar. Put in saucepan and bring to boil, stirring constantly.
Add kiwi and stir another 12 minutes. Let cool.

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Sep 26,
1998, converted by MM_Buster v2.0l.