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
egg yolks, beaten
grated rind of 1 lemon
1 1/3 cups
matzo cake meal
whiskey or brandy
strawberries, sliced and sweetened for middle of cake, left whole for top
In This Recipe
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.
Line a tube pan with waxed paper, or use a non-stick tube pan. Pour batter into pan.
Bake in a pre-heated 350 oven about 1 hour to 1 hour and 15 minutes, or till done.
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.