INGREDIENTS

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.

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