Citrus Sponge Cake With Strawberries
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
41
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Vegetable Oil1 cup
Cake Meal (matzoh)3 cup
Potato Starch1 tbsp
Sugar1 cup
Orange Juice1 large
Lemon (juice of)1.5 tsps
Pure Vanilla Extract1 tsp
Almond Extract1 tsp
SaltDirections:
1
Preheat the oven to 350°F
2
Lightly grease a 9-inch springform pan with the oil and dust with potato starch
3
Sift the cake meal and potato starch together over a piece of foil and set aside
4
In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick
5
Add the sugar slowly
6
Continue to beat 3 minutes more
7
With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest
8
Add the vanilla and almond extract
9
Gradually add the matzo meal mixture to the batter
10
Mix gently until well blended
11
In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy
12
Add the salt and beat until the whites hold glossy peaks
13
Gently fold the egg whites into cake batter with a spatula
14
Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean
15
Cool the cake in the pan, then loosen the sides
16
Cool completely
17
Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges
18
Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake
19
Spoon the strawberries over each cake wedge and serve
20
Preheat the oven to 350°F
21
Lightly grease a 9-inch springform pan with the oil and dust with potato starch
22
Sift the cake meal and potato starch together over a piece of foil and set aside
23
In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick
24
Add the sugar slowly
25
Continue to beat 3 minutes more
26
With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest
27
Add the vanilla and almond extract
28
Gradually add the matzo meal mixture to the batter
29
Mix gently until well blended
30
In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy
31
Add the salt and beat until the whites hold glossy peaks
32
Gently fold the egg whites into cake batter with a spatula
33
Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean
34
Cool the cake in the pan, then loosen the sides
35
Cool completely
36
Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges
37
Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake
38
Spoon the strawberries over each cake wedge and serve