This is one of the best ways to hide the matzo that you are sick of eating after one day, because it doesn't taste like a "passover version" of some food you crave during that long week. Instead, just a light & airy fresh cake.
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| our seder table |
With some juicy strawberries in an orange syrup, this cake is deeelish!
Orange Angel Food Cake with Strawberries
(adapted from Chow.com)
- 1 1/2 cups granulated sugar
- 12 egg whites
- 4 tsp orange zest [about 2 medium oranges]
- 1/2 cup matzo cake meal
- 1/2 cup potato starch
- 1 1/2 tsp lemon juice
- 1 tbsp orange juice
- 1 tbsp vanilla bean paste [ or extract]
- 1/2 tsp salt
Strawberries:
- 2 lbs strawberries, hulled and cut into quarters
- 1/4 cup orange juice
- 1/4 cup sugar
- 1 tsp vanilla
Preheat oven to 325. Use a tube pan spring-form, or a bundt pan [*I used a bundt pan & greased it well]
In a small bowl, mix 1 cup of sugar with the orange zest.
In another bowl, sift together the cake meal, potato starch
For the cake:
Separate the yolks from the whites (save the yolks for a custard or something). Whip the egg whites in a mixer. Beat on high until frothy (1 minute). Add lemon and orange juices, salt, & vanilla. Whip on high until soft peaks form ( 2 minutes). Add the sugar-zest mixture, 2 tbsp at a time with the mixer running, and let incorporate before the next addition. Continue to whisk until the meringue is glossy but still has droopy peaks. (2-3 minutes)
By hand, take the whisk and fold in the cake meal mixture in fourths. Do not mix too much or else the batter will lose too much air.
Spoon the batter into prepared pan, and smooth out top. Bake for 35-40 minutes until a toothpick inserted comes out clean.
Let cool in pan for a while, run a knife along the edges of pan and turn out onto plate
[*Beware, this cake is very sticky]
For the strawberries:
cut up strawberries, mix with orange juice, sugar, & vanilla and let macerate in the fridge for an hour. Spoon over or next to cake slices.
Enjoy!
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