Cake: Sponge Layer w/Strawberry Sauce - dairy, pareve

Posted by : Lita Lotzkar

 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
 whipped, optional
 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

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 serving.)

Press powdered sugar through fine sieve over top of cake if desired. Pass
remaining Strawberry Sauce separately. 12 to 14 servings. Each of 14

195 calories; 74 mg sodium; 106 mg cholesterol; 6 grams fat; 32 grams
carbohydrates; 4 grams protein; 0.40 gram fiber.

 Just Desserts
 By ABBY MANDEL, Special to The Times
 Sunday, April 5, 1998

Return to RFCJ Archive Page