Cake:
¾ cup matzo cake meal
¼ cup potato starch
12 large eggs, separated
1 ½ cups sugar
Topping:
¼ cup fresh orange juice (or zest and juice of 1 large orange)
2 teaspoons orange zest, finely chopped
1/3 cup preserves, raspberry-variety
1 cup unsweetened frozen raspberries, or fresh raspberries
Preheat oven to 350 degrees. Sift matzo cake meal with the potato starch over a large bowl; sift again and set aside. In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside. In another large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well. Fold egg whites into yolk mixture until just blended. Sift in matzo meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2-piece ungreased angel food cake pan with feet or a sponge cake pan. Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert pan onto a wire rack; cool cake completely in pan (If you do not have a pan with feet, invert pan over a wine or beer bottle.) Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well. When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate. Slice into 16 pieces and drizzle each slice with sauce just before serving.
**This cake can be made in a variety of flavors. You can substitute lemon or lime zest and juice for the orange zest and juice. Or, forget the citrus juice and zest altogether and use 2 teaspoons of vanilla extract or 1 teaspoon of almond extract instead. (You can use 1 cup of flour instead of the matzo cake meal and potato starch, if desired.)
submitted by: Rosrita Fisher
