| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Israeli |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/3 |
c |
Water |
| 1 |
t |
Vanilla |
| 3/4 |
c |
Flour |
| 1 |
t |
Baking powder |
| 6 |
|
Kiwi sliced |
| 1 |
t |
Corn starch |
| 1 |
T |
Sugar |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
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 12-15 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 1-2 minutes. Let cool. Posted to
JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 26, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”