Author Notes
My birthday often falls on Passover. As a kid, that meant no birthday cake with sugar roses or icing curlicues -- but this cake instead -- spongecake cut in half, whipped cream and berries in the middle and on top. I know. Tragic.
This is my grandmother's recipe. The instructions will tell you to cool the cake upside down on a pillow. That was what my grandmother did, and what I always do.
Though the cake is good on its own, what could berries and whipped cream hurt? —louisez
Ingredients
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12
egg whites
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12
egg yolks, beaten
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3 tablespoons
potato starch
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grated rind of 1 lemon
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1 1/3 cups
sugar
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2/3 cup
matzo cake meal
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1 teaspoon
whiskey or brandy
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strawberries, sliced and sweetened for middle of cake, left whole for top
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whipped cream
Directions
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Beat egg whites till stiff. Beat sugar in gradually. Stir egg yolks in gently. Fold in cake meal and potato starch a little at a time. Fold in whiskey and lemon rind.
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Line a tube pan with waxed paper, or use a non-stick tube pan. Pour batter into pan.
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Bake in a pre-heated 350 oven about 1 hour to 1 hour and 15 minutes, or till done.
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Cool upside down on a pillow.
Unmold and serve as is, or cut in half, put whipped cream and sliced berries in the middle, whipped cream and whole berries on top.
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