Sponge Layer Cake with Strawberry Sauce - dairy, pareve

1/2 cup matzo cake meal
1/2 cup potato starch
1 cup sugar
7 eggs, at room temperature, separated
1 tablespoon grated orange zest
3 1/2 tablespoons melted shortening or canola oil
2 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons lemon extract
1/4 teaspoon salt

STRAWBERRY SAUCE

4 1/2 cups sliced strawberries
1/3 to 1/2 cup sugar
1/2 teaspoon unflavored gelatin
1 tablespoon lemon juice

ASSEMBLY
1 cup heavy whipping cream, lightly sweetened and
whipped, optional
2 tablespoons powdered sugar, optional

CAKE DIRECTIONS

Sift matzo cake meal, potato starch and 1/3 cup sugar onto wax paper 2 times. If small amount of meal doesn't pass through sieve, use anyway. Set aside.

Beat egg yolks with additional 1/3 cup sugar and orange zest until very thick and light yellow, about 10 minutes. Slowly add shortening in thin stream with mixer running. Add orange and lemon juices and lemon extract and mix well. Add dry ingredients and mix well. Set aside. Whip egg whites with salt until foamy. Add remaining 1/3 cup sugar 1 tablespoon at a time with mixer running and beat until glossy peaks form. Do not over-beat.

Stir 1/4 egg whites into batter with wooden spoon until well mixed. Fold in remaining egg whites with rubber spatula. Divide batter evenly between 2 (8- or 9-inch) round cake pans lined with greased parchment or wax paper. Spread with spatula to make smooth.

Bake at 350 degrees until well browned and toothpick inserted in center comes out clean, about 18 minutes for 9-inch cakes and about 20 minutes for 8-inch cakes. Cool in pans on rack. When cool, remove from pans and remove paper liners.

STRAWBERRY SAUCE
Puree 2 1/2 cups strawberries, 1/3 cup sugar, gelatin and lemon juice in blender or food processor. Taste for sweetness and add remaining sugar if desired. Pour into saucepan and cook over medium-high heat until hot, about 2 1/2 minutes. Stir in remaining 2 cups strawberries. Remove from heat and pour into bowl. Refrigerate until well chilled and slightly thickened, at least 6 hours or as long as 2 days.

ASSEMBLY

Place 1 cake layer flat (bottom) side up. Spoon on 1 cup strawberry sauce. Top with remaining layer, top side up. Spread whipped cream over entire cake, if desired. (Cake can be refrigerated for several hours. Let rest at room temperature for about 30 minutes before serving.)

Press powdered sugar through fine sieve over top of cake if desired. Pass remaining Strawberry Sauce separately.

12 to 14 servings.