To make sponge cake roll: preheat oven to 350.F. Grease a 10x15 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 one third 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 one third 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 one third 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. Formatted by Elaine Radis; 0.032608695652174