For the dough, divide the eggs into yolks and whites. Whisk the whites with a pinch of salt to a froth, add the lemon juice and whisk until firm peaks.
Beat the yolks with sugar.
Mix wheat flour with starch and baking powder, sift into a bowl with the yolks. Mix with a spatula or mixer on the smallest turns.
Add the whipped whites in parts. The first portion is intensely mixed. The rest are carefully from the bottom up.
The baking sheet ( I have 24*28 cm) is covered with baking paper . I have checked paper, and I don't smear it. Pour the dough on a baking sheet , level.
Send the baking sheet in a preheated 180 *C oven for 12-15 minutes . Focus on your oven, do not over- dry.
For the cream, RUB the cottage cheese. Add sugar and cream. Beat until thick.
Remove the hot sponge cake on paper from the baking sheet and roll it into a loose roll along the long edge.
After about 10 minutes, unfold and remove the paper.
Lubricate the cream , not reaching the edge. Part of the cream is left to decorate and cover the kiwi. Spread the kiwi. Kiwi for a roll of this size is better to take small.
Cover the kiwi with cream.
Roll up the roll, send it in the refrigerator for a couple of hours.
Carefully cut off the edge, spread on a plate.
Cover with cream from a pastry bag. Enjoy with tea and coffee.