Monday, April 21, 2008
What is this, a Joan Nathan kick I'm on? Yeah, maybe. She is awesome.
This cake looks really pretty, and it tastes so light compared to the requisite flourless chocolate cake every Passover meal includes. You'll be able to walk, instead of roll, home, after eating a slice. If I changed just one thing about the recipe, I might add some sugar to the whipped cream so it's sweet, but that's not a must.
All you do is make two round sponge layers, whip up some cream, fold strawberries into half the whipped cream, put the strawberries and cream mixture in the middle of the cake, and frost the outside with the non-strawberried whipped cream. It's a Kosher-for-Passover strawberry shortcake!Strawberry Sponge Cake
Recipe by Joan Nathan in Jewish Cooking in America
Yield: 8 servings
8 large eggs, separated
1 1/2 cups sugar
1 cup sifted matzah cake meal
Pinch of salt
1/2 lemon, grated rind and juice
Matzah flour for dusting
3 cups whipping cream
4 pints strawberries
1. Beat the egg yolks until light. Add the sugar and beat again.
2. Add the matzah meal, a pinch of salt, and grated rind and juice of the lemon.
3. Beat the whites until stiff but not too dry. Fold into the batter. Place in 2 greased 9-inch pans floured with matzah flour.
4. Bake in a preheated 350-degree oven for 45 minutes. Set on a rack and cool. Remove the cakes from the pans.
5. Whip the cream until thick, cut half the strawberries in quarters, and fold into half the whipped cream. Spread this filling between the 2 layers of the cake.
6. Spread the remaining whipped cream over the top and side of the cake. Decorate with the reserved whole strawberries.