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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
Makes 1 cake
- 12 egg whites
- 12 egg yolks, beaten
- 3 tablespoons potato starch
- grated rind of 1 lemon
- 1 1/3 cups sugar
- 2/3 cup matzo cake meal
- 1 teaspoon whiskey or brandy
- strawberries, sliced and sweetened for middle of cake, left whole for top
- whipped cream
- 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.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Family Recipe
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