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
4 1/2 cups sliced strawberries
1/3 to 1/2 cup sugar
1/2 teaspoon unflavored gelatin
1 tablespoon lemon juice
1 cup heavy whipping cream, lightly sweetened and
2 tablespoons powdered sugar, optional
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.
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.
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
Press powdered sugar through fine sieve over top of cake if desired.
Pass remaining Strawberry Sauce separately.
12 to 14 servings.