Strawberry Sponge Cake

8 large eggs, separated

1 1/2 cups sugar

1 cup sifted matzah cake meal

Pinch of salt

1/2 lemon, grated rind and juice

Matzah flour for dusting

3 cups whipping cream

4 pints strawberries

Beat egg yolks until light. Add sugar and beat again. Add matzah meal, pinch of salt and grated rind and juice of lemon. Beat whites until stiff but not too dry. Fold into batter. Place in 2 greased 9-inch pans floured with matzah flour. Bake in preheated 350-degree oven for 45 minutes. Set on a rack and cool.

Remove cakes from pans. Whip cream until thick, cut half the strawberries in quarters and fold into half the whipped cream. Spread this filling between the 2 layers of cake. Spread remaining whipped cream over top and side of cake. Decorate with reserved whole strawberries, Serves 8.

Note: Also, the cake can be baked in a jelly-roll pan lined with parchment paper for about 15 minutes in 400-degree oven. When cool, fill it with strawberries and whipped cream and then roll.

This is an American Jewish Passover dessert. The recipe is from "Jewish Cooking in America" by Joan Nathan.