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Passover Sponge Cake with Strawberries
in Diana's Recipe Book
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1/3 cup matzo cake meal
2 tablespoons potato starch
4 egg, separated
3/4 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 quart strawberries, sliced
1/4 cup sugar, honey or maple syrup
Preheat oven to 325 degrees F (160 C).
Whisk cake meal and potato starch. Beat egg whites until soft peaks form.
In another bowl, beat egg yolks until light and lemon colored. Add sugar and beat well. At low speed, blend in dry ingredients, lemon juice and peel. Fold whites into yolk mixture. Pour the batter into a 9-inch square baking pan or a 9-inch round cake pan.
Bake until top is golden brown and springs back when lightly touched. Invert pan and cool completely on wire rack.
Meanwhile, combine berries and sugar. Let stand, stirring occasionally, about 1 hour. Cut cake into squares, or wedges (if using a round cake pan) and top with strawberry mixture.
Even the smallest speck of fat-including a drop of egg yolk-can prevent beaten egg whites from forming soft peaks. So separate eggs carefully and use a squeaky clean bowl and beaters.
|Source: Source: Prevention's Quick and Healthy Magazine|
|Date: March 9, 2002|