Name: Passover Sponge Cake with Strawberries and Cream
Yield: 1 cake
Ingredients: 12 egg whites; 12 beaten egg yolks; 3 tablespoons potato starch; Grated rind of 1 lemon; 1.33333333333333 sugar; 0.666666666666667 cup matzo cake meal; 1 teaspoon whiskey or brandy; Strawberries, sliced and sweetened for middle of cake, left whole for top; Whipped cream

Serves: 1 cake

Ingredients: 9

A delightful Passover cake perfect for any occasion, featuring a light and airy sponge cake complemented by fresh strawberries and whipped cream.

Ingredients

12	egg whites
12	beaten egg yolks
3	tablespoons potato starch
•	grated rind of 1 lemon
1 ¹⁄₃	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

Instructions

1.	In a mixing bowl, beat the egg whites until stiff peaks form. Gradually beat in the sugar and then gently stir in the beaten egg yolks. Gradually fold in the potato starch and matzo cake meal, followed by the whiskey or brandy, and the grated lemon rind.
2.	Prepare a tube pan by lining it with waxed paper or use a non-stick tube pan. Pour the cake batter into the pan.
3.	Bake the cake in a preheated oven at 350°F for about 1 hour to 1 hour and 15 minutes, or until fully baked.
4.	Allow the cake to cool upside down on a pillow. Once cooled, unmold the cake. Serve it as is, or for a special presentation, slice the cake in half and fill the middle with sweetened sliced strawberries and whipped cream. Top with additional whipped cream and whole berries.