PASSOVER--Passover Sponge Cake with Strawberries

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* Exported from MasterCook *

 

Passover Sponge Cake with Strawberries

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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1 quart strawberries -- hulled and sliced

1 cup sugar

1/3 cup matzo cake meal

2 tablespoons potato starch

4 eggs -- separated

2 tablespoons lemon juice

1 teaspoon grated lemon rind

 

Preheat the oven to 325 degrees F. Coat a 9 " no-stick pie pan with no-stick

spray and set aside.

 

In a medium bowl, toss the strawberries with 1/4 cup of the sugar. Set aside for

about 1 hour, stirring occasionally.

 

Meanwhile, in a cup or small bowl, whisk together the cake meal and potato

starch; set aside.

 

In a large clean bowl, using an electric mixer, beat the egg whites until soft

peaks form. Set aside.

 

In another large bowl, beat the egg yolks until light and lemon colored. Add the

remaining 3/4 cup sugar and beat well. At low speed, blend in the cake-meal

mixture, lemon juice and lemon rind. Fold in the egg whites.

 

Pour the batter into the prepared pan. Bake until the top is golden brown and

springs back when lightly touched. Remove from the pan and cool completely on a

wire rack.

 

When completely cool, cut the cake into 8 wedges. Serve with the strawberries.

 

 

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Per Serving (excluding unknown items): 1282 Calories; 20g Fat (13.3% calories

from fat); 26g Protein; 262g Carbohydrate; 14g Dietary Fiber; 748mg Cholesterol;

230mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 3 Fruit; 2 Fat; 13 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0